Ingredients
1 cup butter, softened2 cups sugar2 large eggs2 cups all-purpose flour1-1/2 teaspoons baking powder1/2 teaspoon salt1 cup sour cream1/2 teaspoon vanilla extractTOPPING:1 cup chopped pecans2 tablespoons sugar1 teaspoon ground cinnamonCHOCOLATE GLAZE:1/2 cup semisweet chocolate chips1/4 cup butter, cubed
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Combine sour cream and vanilla; add to creamed mixture alternately with dry ingredients just until combined.
Combine topping ingredients; sprinkle 2 tablespoons into a greased and floured 10-in. tube pan. For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spoon half of the batter over topping; sprinkle with half of the remaining topping. Drizzle with half of glaze. Top with remaining batter; sprinkle with remaining topping.
Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Warm remaining glaze; drizzle over warm coffee cake. Serve warm if desired.
