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Coffee Coffee Cake

Topping:
1/3 Cup Sugar
1 teas. Watkins Cinnamon
1 1/2 Cup Coarsely Chopped Pecans, lightly toasted

Coffee Cake:
1 3/4 Cup Flour
2 Tbsp. Watkins Baking Cocoa
1/4 Cup Instant Coffee Granules
1 teas. Watkins Baking Powder
1 teas. Salt
2 Sticks Butter, room temperature
1 1/4 Cup Granulated Sugar
2 Large Eggs
1 Cup Sour Cream
1 teas. Watkins Vanilla, Double Strength

Chocolate drizzle garnish:
2 oz. Bittersweet Chocolate
1 teas. Watkins Original Grapeseed Oil

To toast pecans, preheat oven to 350F. Spread the nuts in a single layer on a baking sheet and bake 8-10 minutes, shaking the pan once or twice, until the pecans are fragrant. Cool completely.

Preheat oven to 350F. Butter and flour the inside of a 9-inch tube pan and set aside. Combine topping ingredients in a small bowl and set aside.

Sift flour, cocoa, coffee granules, baking powder and salt together.

Place butter and sugar in mixer bowl, cream with mixer. Add vanilla and beat well. Beat until soft and creamy, about 1 minute. Add eggs and sour cream. Beat 30 seconds more. On low speed, mix in dry ingredients just until combined.

Scrape half the batter into the prepared pan. Smooth evenly with spatula. Using a large spoon, sprinkle half the pecan topping in next. Pour remaining batter on top, level off with spatula. Sprinkle with remaining topping mixture.

Bake in preheated oven, 45-50 minutes, or until a toothpick inserted in center comes out clean. Cool for 1 minutes and invert onto a cooling rack. Turn right side up and cool completely.

Melt chocolate, blend in oil. (I use the microwave.) Using a spoon, drizzle chocolate over cake top in a pattern. Transfer to serving plate and serve. Serves 8-10.

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