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CHOC/ORANGE SOUR CREAM COFFEE CAKE

l-l/2 packed golden brown sugar
l tbsps. ground cinnamon
6 tbsps. chilled butter, dicefd
l-l/2 cups coarsely chopped pecans
l cup (6 ozs.) semisweet chocolate chips
Cake:
3 cups flour
l-l/2 tsp. baking soda
l-l/2 tsp. baking powder
l-l/3 cups sugar
l-l/2 sticks butter room temp
3 lage eggs
l-l/2 tsp. grated orange peel
l-l/2 tsp. vanilla extract
l-l/2 cups sour cream
l/4 cup orange juice
powdered sugar
For struesel: whisk brown sugar and cinnamon in med bowl to blend. Add butter and rub in with fingertips until mix holds together in small moist clumps. Mix in pecans and chocolate chips. (Can be made up to 3 days ahead. Cover and refrigerate)
For cake: Heat oven 350. Butter and flour l3x9x2″ metal baking pan. Sift flour, baking soda and baking powder into med bowl. Using electric mixer beat sugar & butter in large bowl until blended and smooth. Beat in eggs l at a time then orange peel and vanilla. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonsfuls; carefully spread batter to make even layer. Sprinkle with remaining struesel. Bakecake 30 mins. Lay sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester comes out clean about 35 mins longer. Remove oil. Cool cake in pan on rack 20 mins. Dust with powdered sugar.
serve warm or at room temp. Store in covered container at room temp. Bon Appetit February 2002

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https://recipes.connorbowen.com/recipe/choc-orange-sour-cream-coffee-cake/