Recipes & Cooking Breakfast & Brunch Breakfast Bread & Pastry Coffee Cake Chocolate-Pecan Coffee Cake 5.0 (1) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 25, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Graham Brown Prep Time: 30 mins Bake Time: 55 mins Cool Time: 20 mins Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients ½ cup butter, softened 1 cup sugar 2 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 2 eggs 1 teaspoon vanilla 2 ¼ cup all-purpose flour 1 8 ounce carton dairy sour cream 1 recipe Coconut-Pecan Topping Coconut-Pecan Topping 1 cup all-purpose flour 1 cup packed brown sugar 1 teaspoon ground cinnamon ½ cup cold butter, cut up ¾ cup semisweet chocolate pieces ½ cup flaked coconut ½ cup chopped pecans Directions Preheat oven to 325°F. Grease and flour a 10-inch fluted tube pan; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour and sour cream to butter mixture, beating on low speed after each addition just until combined. Sprinkle half of the Coconut-Pecan Topping in the prepared pan. Spoon half of the cake batter in mounds over the coconut mixture. Carefully spread to an even layer. Sprinkle with remaining Coconut-Pecan Topping. Spoon on remaining cake batter and spread to an even layer. Bake for 55 to 65 minutes or until a long wooden skewer inserted near the center comes out clean. Cool on a wire rack for 20 minutes. Invert cake and remove pan; serve warm. Coconut-Pecan Topping In a large bowl combine flour, brown sugar, and ground cinnamon. Using a pastry blender, cut in cold butter until mixture resembles coarse crumbs; stir in semisweet chocolate pieces, flaked coconut, and chopped pecans. Cinnamon-Nut Coffee Cake: Prepare as directed, except omit chocolate pieces and coconut in the Coconut-Pecan Topping and increase pecans to 1 cup.Per piece: 507 cal., 27 g total fat (13 g sat. fat, 0 g trans fat), 86 mg chol., 283 mg sodium, 63 mg carbo., 2 g fiber, 6 g pro.Exchanges: 2 Starch, 2 Other Carbo. 5 Fat Rate It Print Nutrition Facts (per serving) 550 Calories 28g Fat 71g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 550 % Daily Value * Total Fat 28g 36% Saturated Fat 16g 80% Cholesterol 86mg 29% Sodium 297mg 13% Total Carbohydrate 71g 26% Total Sugars 43g Protein 6g 12% Calcium 70.7mg 5% Iron 2.3mg 13% Potassium 181mg 4% Folate, total 72.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.