COFFEE CAKE Coffee cakes are widely varied and can be small or large, plain or fancy but are enjoyed as a breakfast or snack pastry. Of course any coffee cake must be enjoyed with a cup of good coffee. Here I will provide you with a variety of different coffee cakes that you can enjoy with your cup of Jo. If you want to store your coffee cake keep these things in mind: 1. Quick-rising coffee cakes do not store very well. You should serve them immediately (or at least soon) after baking. 2. Yeast coffee cakes will store and reheat well. 3. If you have fruit in your coffee cake the flavor will mellow during storage and your coffee cake will taste better. Hint: If you want to have a very golden-colored crumb, in just about any coffee cake, you can add a dash of saffron to the batter. CHOCOLATE-SOUR CREAM COFFEE CAKE Ingredients: CAKE: 1 cup butter or margarine, softened 2 cups granulated sugar 2 eggs 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup sour cream 12 teaspoon vanilla extract TOPPING: 1 cup chopped pecans 2 tablespoons granulated sugar 1 teaspoon ground cinnamon CHOCOLATE GLAZE: 1/2 cup semisweet chocolate chips 1/4 cup butter or margarin Directions: Preheat oven to 350°F. For cake, cream butter and sugar in a large bowl until fluffy. Add eggs, beating until smooth. In a medium bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to creamed mixture, blending well. Gently fold in sour cream and vanilla. For topping, combine pecans, sugar, and cinnamon in a small bowl. For glaze, melt chocolate chips and butter in a small saucepan over low heat, stirring until smooth. Sprinkle 2 tablespoons topping in bottom of greased and floured 9-inch tube pan. Spoon half the batter into the pan. Sprinkle 4 tablespoons topping over batter and drizzle half the glaze over topping. Spoon remaining batter into pan and sprinkle with remaining topping. Reserve remaining glaze. Bake 1 to 1 1/4 hours or until a toothpick inserted in center of cake comes out clean. Cool in pan. Transfer to a serving plate. Reheat remaining glaze and drizzle over cake. Yield: 16 servings To print this recipe click here and hit print on your computer. Previous recipes you can print. Apple Raisin Coffee Cake Coffee Cream Cake Banana Kuchen Coffee Cake Almond Coffee Cake Fresh Apple Coffee Cake This "Let Them Eat Cake" Webring site is maintained by Steve Join ~ Previous 5 ~ Skip Previous Previous ~ Skip Next ~ Next Next 5 ~ Random ~ List Sites This Aroma of Coffee site is owned by Steve. { Previous | Next Site | Random | | Next 5 } Stop and Smell the Coffee! Want To Join. Click Here for Info. Please sign my guestbook. The kitty with the pen will take you there. You are visitor number Thanks for dropping in.