Pecan Coffee Cake with Chocolate Glaze

Directions

Mix topping ingredients, pecans, sugar and cinnamon in a small bowl and set aside. In a microwave safe bowl mix Chocolate Glaze ingredients, chocolate chips and butter, melt and stir until smooth.

For coffee cake:

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt. Combine the sour cream and vanilla;add to creamed mixture alternately with dry ingredients.

Sprinkle 2 tablespoon of topping on the bottom of a greased and floured 10-in. tube pan. Spoon half of the batter over topping;sprinkle with half of the remaining topping. Drizzle with half of the chocolate glaze. Top with remaining batter;sprinkle with remaining topping.

Bake at 350℉ (180℃). for 60 to 70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Warm remaining glaze;drizzle over coffee cake.