Sour Cream Coffee Cake with Chocolate Chips

Name: Sour Cream Coffee Cake with Chocolate Chips
Yield: Serves 12 to 16
Ingredients: 3/4 cup, unbleached all-purpose flour (3 3/4 ounces); 3/4 cup, granulated sugar (5 1/4 ounces); 1/2 cup, packed dark brown sugar (3 1/2 ounces); 2 tablespoons, ground cinnamon; 2 tablespoons, unsalted butter, cold, cut into 2 pieces; 1 cup, pecans, chopped; 12 tablespoons, unsalted butter (1 1/2 sticks), softened but still cool, cut into 1/2-inch cubes, plus 2 additional tablespoons, softened, for greasing the pan; 4 , large eggs; 1 1/2 cups, sour cream; 1 tablespoon, vanilla extract; 2 1/4 cups, unbleached all-purpose flour (11 1/2 ounces); 1 1/4 cups, granulated sugar (8 3/4 ounces); 1 tablespoon, baking powder; 3/4 teaspoon, baking soda; 3/4 teaspoon, table salt; 1 cup, chocolate chips

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Appears in Cook's Illustrated November/December 2002, America's Test Kitchen TV

Desserts or Baked Goods

Chocolate

Cakes

Forget about ersatz convenience-store cake. We set out to explore the secrets of the real thing: a dense, tender cake with rich streusel topping.

SERVES12 to 16

TIME1½ hours, plus 2½ hours cooling

WHY THIS RECIPE WORKS

We had two goals when developing our sour cream coffee cake recipe: We wanted a decadent, ultra-moist cake, pleasantly rich and dense from the addition of sour cream, and we had to have crisp, crunchy, melt-in-your-mouth streusel on the ins...

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