Sour Cream/Chocolate Chip Coffee Cake

My Mom-in-law, Marge Kozar gave me this recipe years ago. The whole family love, love, loves it because it's YUMMY. Great with, you guessed it "coffee" or an ice cold glass of milk. Perfect for Bible studies and church gatherings. We enjoy it sometimes at our Babes With A Beatitude Bible Study although some of us feel kind of guilty eating dessert in the morning (just kidding). It's delish--who cares?

Sour Cream/Chocolate Chip Coffee Cake

Spray a Bundt pan or glass baking dish with cooking spray. Next, prepare ingredients in 3 different bowls. Bowl Two and Bowl Three are dry ingredients. Blend them together before you begin on Bowl One as you will need to add the mixtures to it.

Bowl One (Batter) Bowl Two (Dry ingred.) Bowl Three (Topping)

1/4 cup butter 2 cups flour 1/2 cup brown sugar

1 cup sugar 1 tsp baking soda 1/2 cup chpd pecans

2 eggs 1 tsp baking powder 1/2 tsp cinnamon

1 cup sour cream 1/2 tsp salt 1/2 bag chocolate chips

1 tsp vanilla

If you have an electric mixer, beat the first 2 ingredients in Bowl One on medium speed for 10 minutes (no more, no less--*very important or the cake won't rise properly), and add the sour cream and vanilla right at the end. Then, set the speed on slow and begin adding the dry ingredients from Bowl Two to Bowl One by large spoonfuls until the ingredients of both bowls are fully mixed. The batter will be sticky--which is the consistency you are going for.

Next, if using a Bundt pan, begin to spoon the batter from Bowl One and the dry ingredients from Bowl Three alternately into the pan. Set aside enough of the topping for the very last layer. (If using a glass baking dish, just spread the batter using a spoon or spatula to evenly fill the dish, then sprinkle the topping from Bowl Three on top (my preferred method of baking this cake).

Then, bake 45 minutes at 350 degrees. Enjoy!