This wonderful coffee cake has the most beautiful, melting texture. It's really better if made a day ahead. After it cools completely, cover it well with plastic wrap, then let it sit at room temperature until the next day. Yummy!
Prep Time: 25 minutes
Cook Time: 55 minutes
Ingredients:
- 3 cups flour
- 1 cup sugar
- 1/4 cup brown sugar
- 1/2 cup butter, softened
- 3/4 cup milk
- 1/4 cup orange juice
- 2 eggs
- 1 Tbsp. baking powder
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup flour
- 1-1/2 cups semisweet chocolate chips
- 1 cup chopped pecans or walnuts
Preparation:
Preheat oven to 350 degrees F. In large bowl, combine 3 cups flour, sugar, 1/4 cup brown sugar, 1/2 cup butter, milk, orange juice, eggs, baking powder, salt, and cinnamon, and beat well at medium speed until smooth and well blended. Set aside.In medium bowl, combine 1/4 cup butter, 3/4 cup brown sugar, and 1/4 cup flour until well blended and crumbly. Stir in chocolate chips and pecans until well mixed.
Spread 1/2 of the cake batter into an ungreased 10" angel food cake pan. You can also use a well-greased and floured 12-cup Bundt pan. Top with half of the filling. Spread remaining batter over the filling (it won't cover completely, so don't worry), then top with rest of filling.
Bake at 350 degrees for 50-60 minutes until cake is light golden brown, begins to pull away from pan edges, and toothpick inserted in center comes out clean. Remove from pan immediately and cool on wire rack. Store tightly covered. 16 servings
