Sour Cream and Orange Coffee Cake

Instructions

Streusel

1. In a medium bowl, whisk the brown sugar and cinnamon to blend.
2. Add in the butter and rub it with your fingertips until the mixture holds together in small, moist clumps.
3. Mix in the pecans and chocolate chips.
4. The streusel can be made up to 3 days ahead. Cover and refrigerate until ready to use.

Cake

1. Preheat the oven to 350°F and prepare a 9x13-inch baking pan with baking spray or butter and flour.
2. Sift the flour, baking soda, and baking powder into a medium bowl.
3. Using an electric mixer or a stand mixer, beat the granulated sugar and butter until blended and smooth.
4. Beat in the eggs, one at a time, mixing well after each addition. Add in the grated orange peel and vanilla extract.
5. Mix in the sifted flour mixture in four additions alternating with the sour cream, beginning and ending with the flour mixture.
6. Stir in the orange juice and combine well.
7. Spread half of the batter in the prepared pan. Sprinkle with half of the streusel.
8. Drop the remaining batter over the streusel by heaping tablespoonfuls. Carefully spread the batter to make an even layer.
9. Sprinkle with the remaining streusel.
10. Bake the cake for 30 minutes.
11. After the first 30 minutes, lay a sheet of foil loosely over the pan to keep the topping from browning too quickly. Continue baking until a knife or toothpick inserted into the center of the cake comes out clean, about 35 minutes longer. Remove the foil.
12. Cool the cake in the pan on a rack for 20 minutes. Dust the top with confectioners’ sugar; serve warm or at room temperature.