1 C Butter, softened
2 C Sugar
2 C Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1 C Sour Cream
1/2 tsp Vanilla
1 C Pecans, chopped
1/2 C Walnuts, chopped
4 Tbsp Maple Sugar
2 tsp Cinnamon
Combine in small bowl
1/2 C semi sweet Chocolate Chips
1/4 C Butter
Melt in pan on low until smooth
Preheat oven to 350.
In mixing bowl cream your softened butter and sugar until fluffy, then add eggs and beat until smooth.
In another medium bowl combine flour, baking powder and salt. Slowly add to your already mixed butter, sugar and eggs. Blend well. In a separate bowl combine sour cream and vanilla and then fold into your batter.
Grease and flour your bundt pan. Mix all of your toppings together. Sprinkle 2 tbsp topping mixture on bottom of pan, followed by 1/3 of cake batter, then sprinkle another 1/3 of the remaining topping.
Melt the chocolate chips and butter together and then spread 1/2 the chocolate mixture onto cake batter with spatula, then add another 1/3 of the cake batter and sprinkle half of the remaining toppings. Then add the rest of the cake batter and finish with the remaining toppings.
Bake for 1 1/2 hours or until toothpick comes out clean. Allow to cool completely before removing from pan. Top coffee cake with remaining chocolate glaze.
*Pairs perfectly with a Maple Cinnamon Latte