This do-ahead coffee cake will be a favorite for brunch
nonstick cooking spray ½ cup pecan halves 1/3 cup semi-sweet chocolate chips 3 tablespoons firmly packed light brown sugar ¾ teaspoon instant coffee granules 1½ cups unbleached, all-purpose flour 1½ teaspoons baking powder ¼ teaspoon table salt 1 1/3 cups granulated sugar ¾ cup unsalted butter, in 1-inch pieces 1 large egg ¾ teaspoon pure vanilla extract ¾ cup plus 2 tablespoons low-fat sour cream
Calories 256 (45% from fat) - carb. 33g - pro. 2g - fat 13g - sat. fat 7g - chol. 38mg - sod. 77mg - calc. 60mg - fiber 1g
Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with vegetable oil cooking spray. Insert metal blade in work bowl. Process pecans, chocolate chips, brown sugar and coffee granules until coarsely chopped, about 10 seconds. Reserve and wipe work bowl clean. Combine flour, baking powder and salt in a small bowl; reserve. Process sugar and butter until creamy, about 20 seconds. Scrape work bowl and process an additional 15 to 20 seconds. Add egg and vanilla; process until smooth, about 30 seconds. Add sour cream; process until well combined, about 10 seconds. Scrape work bowl. Add reserved dry ingredients. Pulse until just incorporated, about 10 times. Layer half of the batter, two-thirds topping, the remaining batter and remaining topping in prepared pan. Gently swirl with a knife to combine batter and topping. Bake until golden brown and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Cool in pan on a wire rack for 20 to 30 minutes. Remove from pan and cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours before slicing.