October 20, 2006, Newsletter Issue #147: Chocolate Chip Coffee Cake
Tip of the Week
This wonderful coffee cake has the most beautiful, melting texture. Itīs really even better if made a day ahead.
Cake
3 cups flour
1-1/4 cups sugar
1/2 cup butter, softened
1 cup milk
2 eggs
1 Tbsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
Combine all ingredients and beat well on medium speed until smooth.
Filling
1 cup semisweet chocolate chips
3/4 cup brown sugar
1/4 cup butter, softened
1/4 cup flour
1/2 cup chopped pecans
Combine all filling ingredients in a medium bowl.
In ungreased 10" tube pan, spread 1/3 of the cake batter. Top with half of the filling. Spread 1/3 of the batter over the filling (it probably wonīt cover the filling completely, so donīt worry), then top with rest of filling. Cover with cake batter, as best you can. Bake at 350 degrees for 50-60 minutes until brown and toothpick inserted in center comes out clean. Remove from pan immediately and cool on wire rack. Store tightly covered.
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