- 1 cup finely chopped pecans, divided
- 1/2 cup firmly packed brown sugar
- 2 teaspoons ground cinnamon
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 3 eggs, slightly beaten
- 1 container (8 oz.) sour cream
- 1/3 cup milk (skim, 2% or whole)
- 1 1/2 teaspoons vanilla
- 1 cup miniature semisweet chocolate chips
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 2 tablespoons milk (skim, 2% or whole)
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat oven to 325°F. Generously grease a 10-inch-fluted tube pan. Sprinkle 1/2 cup of the pecans over the bottom of the pan. Set aside.
For cinnamon filling, in small bowl stir together the remaining 1/2 cup pecans, brown sugar and 2 teaspoons cinnamon. Set aside.
In large bowl stir together flour, granulated sugar, baking powder and salt. Cut in butter until pieces resemble small peas. Make a well in the center of the flour mixture. In another bowl whisk together eggs, sour cream, 1/3 cup milk and 1 1/2 teaspoons vanilla. Pour into well in center of flour mixture. Add chocolate chips. Stir just until combined. Remove 1 cup of the batter and stir into the cinnamon filling.
Spread about half of the remaining chocolate chip batter in prepared pan. Spoon cinnamon filling over batter in pan. Carefully spoon the remaining chocolate chip batter on top. Gently smooth top.
Bake coffee cake for 45 to 50 minutes or until wooden skewer inserted near center comes out clean. Let stand in pan for 10 minutes. Invert pan on a serving plate. Remove cake from pan. Let cool at least 30 minutes.
Meanwhile, for glaze (if desired) stir together all ingredients. Scrape into plastic sandwich bag. Snip off small corner of bag. Press glaze through corner of bag onto coffee cake top.