Ingredients

• Coffee Cake
• 1/2 cup (1 stick) butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream


• Topping
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons cinnamon
• 1 cup (or 1 6-oz package) chocolate chips
• 1 cup chopped nuts (optional)

Directions

Preheat oven to 350°F.

In an electric mixer bowl, cream together butter and sugar. Add eggs and beat until well-blended. In a separate mixing bowl, combine flour, baking soda, baking powder and salt. Add one-half of the flour mixture to the butter, sugar and egg mixture and mix until blended. Blend in sour cream, then add remaining flour mixture. Add vanilla and mix again just until blended.


In a small mixing bowl, whisk together brown sugar, granulated sugar and cinnamon until fully blended. Spread half of the dough in a buttered and floured 9x13-inch pan. Cover with half of the cinnamon and sugar mixture, then evenly sprinkle one-half of the chocolate chips over the top. Top with the remaining one-half of cake batter, dropping in dollops over the first layer of topping ingredients, then carefully smooth out, covering entirely. (Don't worry too much about getting the batter spread completely to the edges of the pan, because the batter will spread out while baking.) Evenly sprinkle remaining topping cinnamon and sugar mixture, then sprinkle evenly over the top with chocolate chips. Bake for 30-35 minutes. Serve warm fresh from the oven or later at room temperature. Once cooled, cover with plastic wrap to prevent cake from drying out. Leftovers may be warmed in the microwave for about 30 seconds per serving, if desired.