Chocolate Chip Pecan {Sour Cream} Cake

I like cake. A lot. My Recipe Index is kinda heavy in the Cake section and I even had a Cake Week on my blog once. According to my archives, the last time I shared a new cake recipe with you was July 3rd {Mandarin Orange Cake}! 4 months and 26 days without cake recipes for you? Unacceptable!! :D

So I'm sharing this cake I made from my old Chocolate Fantasies cookbook. It uses a tube pan, so go dust one off! If you don't have one, borrow one or get a really cheap one from a thrift store like I did. In fact, I have a couple other recipes that use a tube pan so I'll share those at the bottom of the post so you can put that pan to good use! Bonus - this cake doesn't need to be frosted so I just saved you a bunch of time and extra calories from licking out the frosting bowl! :)

This cake is really yummy - kind of like a coffee cake - but I would eat it anytime. Anytime at all. :)

Chocolate Chip Pecan {Sour Cream} Cake

1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups flour {I used unbleached}
1 teaspoon baking powder
1 teaspoon baking soda
1 8-oz carton sour cream
1 teaspoon vanilla extract
1 cup chocolate chips {a heaping cup of course!}
1 cup chopped pecans
1/4 cup firmly packed brown sugar

Preheat oven to 350 degrees F. Grease and flour a 10-in. tube pan.

Cream butter and gradually add 1 cup sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating well after each.

In separate bowl, combine flour, baking powder, and baking soda. Add one-third of flour mixture to creamed mixture and stir with spoon until blended. Add half of sour cream, stirring until blended. Repeat procedure, ending with the flour mixture. Stir in vanilla extract.

In bowl, combine chocolate chips, chopped pecans, and brown sugar; set aside.

Spoon half of batter into prepared tube pan. Sprinkle with half of chocolate chip mixture. Spoon remaining batter into pan. Top with remaining chocolate chip mixture. {Don't be surprised by the fact that the batter is very low down in the pan - it bakes up that way too. You didn't do anything wrong!} Bake at 350 for 50 minutes or until a pick inserted in center comes out clean. Remove from pan and cool completely.

I always make myself hungry writing up these posts! And of course the yummy goodies are always long gone by the time I get to posting. I suppose I will survive. :)

If you need a couple more recipes for your tube pan, try Classic Pound Cake or Sour-Cream Lemon Pound Cake.

Do you make cakes in a tube pan? What's your favorite cake that doesn't need frosting?

This post linked to:
 ~ Chic & Crafty Party at The Frugal Girls
 ~ I'm Lovin' It at TidyMom 

 ~ Tasty Tuesday at Balancing Beauty and Bedlam

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Have a blessed day friends!