Karen's Chocolate Chunk Coffee Cake

[ruthcooks]

Karen's Chocolate Chunk Coffee Cake

Serves 16.

My daughter found this recipe on a box or bag of something. Choc full of chocolate and nuts, this coffee cake is difficult to cut because it's so lumpy. We usually serve it for brunch with creamed eggs, link sausages and juice. Leftovers are good warmed in the microwave, and may double as dessert.

I have started using Bakewell Cream instead of baking powder for better taste. In that case, I use 2 t. Bakewell Cream plus 1 1/2 t. soda.

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Topping:

• 12 oz chopped semi-sweet or bittersweet chocolate, or packaged chips or chunks
  
• 1/2 c broken or chopped toasted walnuts or pecans
  
• 2/3 c sugar
  

Cake:

• 2-1/2 c AP flour
  
• 2-1/2 tsp baking powder
  
• 1 tsp baking soda
  
• 1/2 tsp salt
  
• 3/4 c softened unsalted butter
  
• 1-1/4 c sugar
  
• 3 eggs
  
• 1-1/2 c sour cream
  
• 2 tsp vanilla
  

Have all ingredients at room temperature.

Combine topping ingredients in small bowl and reserve.

Spoon and sweep flour (4 oz. to the cup) and combine flour, baking powder, baking soda and salt with a wire whisk. Set aside.

Cream butter and sugar in bowl of electric mixer until fluffy. Beat in eggs, sour cream and vanilla until well mixed. Add flour mixture beating at low speed until smooth.

Butter or spray a Bundt pan or tube pan. Add 1/3 of the batter in an even layer and sprinkle with about 1/3 of topping mixture. Repeat with another 1/3 of the batter and topping. Repeat with final 1/3 of batter and topping.

Bake about an hour at 350 degrees, or until a toothpick or wooden skewer comes out clean. Cool about 20 minutes before removing from pan. If your pan is copper, lower the heat to 325 degrees.

Keywords: Chocolate, Bread, Easy, Breakfast, Brunch

( RG1532 )