Chocolate Chip Coffeecake

 

 

 

 

Topping:

1/3 cup packed brown sugar

1 tbsp all-purpose flour

1 tbsp butter, softened

½ cup chopped nuts

2 cups mini chocolate chips, divided

 

Cake:

1 ¾ cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

¾ cup granulated sugar

½ cup (1 stick) butter, softened

1 tsp. vanilla extract

3 large eggs

1 cup sour cream

 

Preheat oven to 350 degrees.  Grease 13×9 inch baking pan.

 

For Topping

Combine brown sugar, flour and butter in small bowl with pastry blender or two knives until crumbly.  Stir in nuts and ½ cup morsels.

 

For Cake

Combine flour, baking powder, baking soda and salt.  Beat granulated sugar, butter and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually add flour mixture alternately with sour cream.  Fold in remaining morsels.  Spread into prepared baking pans; sprinkle with topping.

 

Bake for 25 to 35 minutes or until wooden pick inserted comes out clean.  Cool in pan.

 

Camellia Rose Inn

205 SE Seventh Street

Gainesville, FL  32601

352-395-ROSE

www.camelliaroseinn.com