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Chocolate Pecan Coffee Cake Recipe

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This recipe for Chocolate Pecan Coffee Cake, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane McElmury
Added: Wednesday, November 28, 2007


1/2 cup butter, softened
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 8 oz. carton sour cream

Coconut-Pecan Topping:
1 cup flour
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup cold butter
3/4 cup semi-sweet chocolate pieces
1/2 cup flaked coconut
1/2 cup chopped pecans

Grease and flour a 9 inch spring form pan; set aside. In a large mixing bowl, beat butter for 30 seconds. Add sugar, baking powder, baking soda and salt. Beat until well combined, scraping sides of bowl. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour and sour cream, beating on low after each addition until it is combined. Spread half of the batter into the prepared pan. Sprinkle with half of the topping. Spoon remaining batter in mounds over coconut mixture. Carefully spread to an even layer. Sprinkle with remaining topping. Bake at 350 for 65 minutes or until tester inserted comes out clean. If necessary, cover cake with foil the last 15-20 minutes to prevent overbrowning. Cool in pan on wire racks 20 minutes. Run a thin metal spatula around edge of cake. Remove sides of pan. Cool 30 minutes. Serve warm. To make the topping, in a bowl mix the flour, brown sugar, ground cinnamon. Cut in cold butter until mixture resembles coarse crumbs; stir in chocolate chips, coconut and pecans.

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