This is one of those recipes that every time I make it I ask myself why I don’t make it more often. It starts with a luscious pound cake batter made with sour cream and pure vanilla extract – then bittersweet chocolate chips and toasted pecans are layered into the cake. This is the perfect coffee cake for any brunch buffet or dessert table. Think of it as a fabulous chocolate chip cookie mixed into a rich, buttery pound cake.
Coffee cakes were quite popular in the 60s and 70s. Every great home baker had a variety of recipes and frequently had one on their kitchen counter should a neighbor drop by for coffee. This is one of those cakes which is really quite simple to make. And here’s a few tips to ensure you’ll have scrumptious results.
Allow your butter and eggs to come to room temperature. This sounds like a step you can skip but don’t. Starting with butter and eggs at room temperature will help to create that light and tender cake you’re after.
I’ve said it before but it bears repeating – use a high quality, pure vanilla extract. No imitation vanilla. Nope, never. Vanilla creates the background, the foundation of your dish so it needs to be wonderful. My favorite vanilla extracts come from Nielsen-Massey. They offer a selection of delectable flavorings including almond, chocolate, orange and lemon plus a wide array of vanilla products.
Invest in a quality Bundt pan then take the time to prep it with either a good cooking spray or grease and flour it before baking. There is nothing more frustrating than mixing, baking and then watching as part of your cake stays in the pan.
The aroma from this cake while it’s baking is just a glimpse to the deliciousness waiting inside- so pour yourself a cup of coffee, cut yourself a slice then sit back and enjoy the weekend!
Chocolate Chip Pecan Pound Cake
3 cups flour
½ teaspoon kosher salt
¼ teaspoon baking soda
1 cup butter (2 sticks), room temperature
3 cups sugar
6 extra-large eggs, room temperature
1 cup sour cream
1 tablespoon pure vanilla extract
12 ounces bittersweet chocolate chips
2 cups chopped pecans, lightly toasted
In a medium bowl whisk together the flour with the kosher salt and the baking soda. Cream the butter with the sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes.
On low speed, blend in the eggs one at a time, blending well after adding each one.
Add the sour cream and the vanilla.
Mix in the flour on low speed, one cup at a time blending just until the flour disappears.
Scrape down the sides of the bowl to make sure the batter is well combined.
Scoop half of the batter into a 3-quart Bundt pan that has been sprayed well with a cooking spray or greased and floured. (A large ice-cream scoop works great for scooping the batter into the pan.)
Sprinkle half the chocolate chips over the batter, then spread 1-cup of the pecans over the chocolate chips.
Top with the remaining batter. Sprinkle the remaining chocolate chips and pecans over the batter. Bake at 350-degrees for 1 hour and 20 minutes, or until the cake tests done. Careful not to over bake! If the top starts to brown too much before the cake is done, cover the top loosely with a sheet of foil.
Cool the cake in the pan on a wire rack for an hour before turning it out on a cake plate.