Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. Grease a 13x9x2-inch baking pan; set aside.

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  • For topping, in a small bowl stir together brown sugar, the 1/2 cup flour, and the cocoa powder. Using a pastry blender, cut in the 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in chocolate pieces and pecans; set aside.

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  • In a medium bowl stir together the 3-3/4 cups flour, the baking powder, baking soda, and salt. Sprinkle orange peel over top of mixture; using fingers, distribute orange peel evenly through flour mixture. Set aside.

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  • In a very large mixing bowl beat the 3/4 cup butter and the granulated sugar with an electric mixer on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in sour cream, milk, orange juice, and vanilla until combined. Gradually beat in flour mixture on low speed. Beat for 2 minutes more or until smooth.

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  • Spread half of the batter in the prepared pan. Sprinkle half of the topping evenly over the batter. Using the back of a spoon, press topping gently into the batter. Spread the remaining batter over topping. Sprinkle remaining topping over batter.

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  • Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Serve warm or at room temperature.

Nutrition Facts

317 calories; 14 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 44 mg cholesterol; 243 mg sodium. 81 mg potassium; 45 g carbohydrates; 1 g fiber; 26 g sugar; 4 g protein; 0 g trans fatty acid; 340 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

Reviews (1)

Rating: Unrated
02/06/2016
My new favorite coffee cake, it is delicious.