I always get asked for the recipe when I serve this coffee cake.

SOUR CREAM COFFEE CAKE

STREUSEL FILLING:
1/2 Cup brown sugar
2 Teaspoons cocoa
1/2 Cup chocolate chips
2 Teaspoons cinnamon
1/2 Cup chopped walnuts
CAKE:
1 Cup butter
1/2 cup brown sugar
1 1/2 Cups granulated sugar
4 eggs
1 Teaspoon vanilla
1 Cup sour cream
3 Cups flour
2 3/4 Teaspoons baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
1/8 teaspoon cinnamon
Pinch nutmeg

Preheat oven to 350 Degrees F.

Mix streusel ingredients together and set aside.

Spray a 9 or 10 inch tube or angel food cake pan with non-stick cooking spray or two 9 by 5 inch loaf pans.

Cream the butterand brown sugar. Blend until fluffy. Add eggs and vanilla and
mix thoroughly. Stir in sour cream.

In a separate bowl, stir together flour, baking powder, soda, salt, cinnamon and nutmeg. Fold dry ingredients into batter, scraping down sides and mixing well on low speed. Spread one-third of filling in prepared pan. Top with some of the filling mixture.

Continue layering with the filling until filling is used up. Bake 55-60 minutes.

Cool in pan 10 minutes before removing.

12 Servings