1 cup butter
2 cups sugar
2 cups flour
1 1⁄2 tsp baking powder
1⁄2 tsp salt
1 cup sour cream
1⁄2 tsp vanilla extract
1 cup chopped nuts
2 tbsp brown sugar
1 tsp ground cinnamon
Ingredients Chocolate Glaze:
1⁄2 cup semi sweet crumbled up chocolate
1⁄4 cup butter
In a mixing bowl beat the butter and sugar until creamy. Add the eggs, one at a time.
Combine the sour cream and vanilla; add to creamed mixture. Now combine the flour, baking powder and salt, and add gently to the mixture. Spray and add some flour to a 10-inch baking tube pan. Now combine the topping ingredients and sprinkle 2 thirds into the baking pan.
For the glaze, melt chocolate chips and butter in the microwave in 30 second intervals until smooth.
Spoon half of the batter over topping in the baking pan, then sprinkle with half of the remaining topping.
Drizzle with half of the glaze. Top with remaining batter, then sprinkle with remaining topping.
Bake at 350 degrees for 60-70 minutes or until a toothpick comes out clean. Let cool for a while before removing from pan to a wire rack. Now drizzel the remaining glaze over the coffee cake.