In a large mixing bowl, cream butter and sugar. Add eggs, one at a timppinge, beating well after each addition. Combine the flour, baking powder and salt. Combine sour cream and vanilla; add to creamed mixture alternately with dry ingredients.
Combine topping ingredients; sprinkle 2 tbsp into a greased and floured 10-in tube pan. For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spoon half of the batter over toping; sprinkle with half of the remaining topping. Drizzle with half of the glaze. Top with remaining batter; sprinkle with remaining topping.
Bake at 350 for 60-70 min or until toothpick inserted near the center comes out clean. Cool for 10 min before removing from pan to a wire rack.
Warm remaining glaze; drizzle over coffee cake.
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