Categories: Sweet Breads- Coffee Cakes- Tortes

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 2 1/4 cups all-purpose flour
• 1 8 oz. carton sour cream
• 1 recipe Coconut-Pecan Topping:
• 1 cup flour
• 1 cup packed brown sugar
• 1 tsp. ground cinnamon
• 1/2 cup cold butter
• 3/4 cup semisweet chocolate
• 1/2 cup flaked coconut
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 325 degrees. Grease and flour a 10-inch fluted tube pan; set aside. In a large mixing bowl beat butter with a mixer or medium to high 30 seconds. Add the sugar, baking powder, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour and sour cream to butter mixture, beating on low after each addition just until combined.

2. Sprinkle half the Coconut Pecan Topping in the tube pan. Spoon half the cake batter in mounds over the coconut mixture. Carefully spread to an even layer. Sprinkle with remaining coconut mixture. Spoon on remaining cake batter and spread to an even layer.

3. Bake 55 to 65 minutes or until a long wooden skewer inserted near center comes out clean. Cool on a wire rack 20 minutes. Invert cake and remove pan. Serve warm.

4. Coconut-Pecan Topping: In a bowl combine flour, sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in chocolate pieces, coconut, and pecans.

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