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Chocolate Chunk-cinnamon Coffee Cake

  • Prep Time: 30 Minutes (Total Time: 1 Hour 15 Minutes)
  • Serving Size: 32
  • 1 package (12 ounces) BAKER'S Semi-Sweet Chocolate Chunks
  • 3/4 cup PLANTERS Pecan Pieces
  • 2 cups Sugar, Divided
  • 1-1/2 teaspoons Ground Cinnamon
  • 2-2/3 cups Flour
  • 1-1/2 teaspoons Baking Soda
  • 3/4 teaspoon CALUMET Baking Powder
  • 1/2 teaspoon Salt
  • 3/4 cup Butter Or Margarine, Softened
  • 3 Eggs
  • 1 teaspoon Vanilla
  • 1-1/2 cups BREAKSTONE'S Or KNUDSEN Sour Cream
  • PREHEAT oven to 350°F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.

    BEAT butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.

    BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.


    Size It Up:

    At 32 servings, this coffee cake makes a wonderful addition to a brunch menu.


    Prepare as directed; cool completely. Wrap in plastic wrap, then in foil. Freeze up to 1 month.