Name: Sour Cream Chocolate-Chip Cake
Yield: Makes 12 servings
Ingredients: 1 cup finely chopped pecans; 1/4 cup whole pecans; 1 12-ounce package of chocolate chips; 1/4 cup packed brown sugar; 2 teaspoons cinnamon; 2 cups flour; 1 cup sugar; 1/2 cup (1 stick) butter; 2 eggs; 1 cup sour cream; 2 teaspoons vanilla; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/4 cup powdered sugar (optional)

Holidays in our home were strategic missions. We had a plan, everyone had a job, and in a perfect world, we would somehow deploy the food from a cleaned kitchen to a set table, complete with ice in glasses, by 5:30 p.m. Time was scarce. To compensate, my mom had a collection of simple coffee cakes that were quick, had enough chocolate to qualify as desserts in my family, and didn't contain walnuts (as they bother her mouth).

This was the first from-scratch cake she taught me. It's good, easy, and practical, with chunks of chocolate and a sprinkling of spice.

Note:

This cake freezes well and may be made up to two days in advance.

Recipe notes

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