Sour Cream Coffee Cake With Chocolate And Walnuts
|Butter/Margarine||3⁄4 Cup (12 tbs), softened|
|Packed light brown sugar||1 1⁄2 Cup (24 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Semi sweet chocolate chips||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Sifted powdered sugar||1⁄2 Cup (8 tbs)|
Preheat oven to 350°F.
Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
Beat butter in large bowl with electric mixer on medium speed until creamy.
Add brown sugar; beat until light and fluffy.
Beat in eggs and vanilla until well blended.
Combine flour, baking powder, cinnamon, baking soda, nutmeg and salt in large bowl; add to butter mixture on low speed alternately with sour cream, beginning and ending with flour mixture until well blended.
Stir in chocolate and walnuts.
Spoon into prepared pan.
Bake 45 to 50 minutes or until wooden toothpick inserted in center comes out clean.
Cool in pan on wire rack 15 minutes.
Remove from pan to wire rack; cool completely.
Store tightly covered at.
Sprinkle with powdered sugar before serving