Chocolate chip coffee cake

Chocolate chip coffee cake

I love coffee cakes.  They are so easy to throw together.  The end result is dessert for breakfast.  Yum.  I am a total chocoholic. I admit it.  So this coffee cake is one of my favorite.  I usually make it following this recipe.  But for those who know me, I can’t resist playing with the recipe to see what else I can get, so sometimes I add a 1/4 cup cocoa to the flour and end up with a chocolate, chocolate chip coffee cake.  Either way, a wonderful start to your day.

1 1/3 cup flour

1/2 cup brown sugar

1/4 cup sugar

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

6 tablespoons butter, softened

1/2 cup semisweet chocolate chips

1/4 cup chopped pecans, toasted

1/2 cup milk

1 egg

1 tsp. vanilla

Preheat oven to 350 degrees.  Spray a 8 inch round cake pan with cooking spray or butter pan.  Combine flour, sugars, baking powder, baking soda and salt.  Cut in butter until mixture is crumbly.  Set aside about 1/2 cup of flour/butter mixture for topping.  Toast the pecans in a dry skillet for a few minutes, until you can smell the pecans toasting.  Do not over brown the pecans.  Add chocolate chips and pecans to flour mixture.  Mix milk, egg and vanilla in a small bowl.  Whisk until well blended.  Add to flour mixture and mix until blended.  Spread into prepared pan and sprinkle reserved flour mixture over the top.  Bake for 40 minutes or until a toothpick inserted into the middle comes out clean.  Cool in pan on a rack for about 15 minutes.  Cut into wedges and enjoy.  If you have any left over, you can reheat for a few seconds in the microwave.  Always serve this cake warm.

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