Sour Cream Coffee Cake


I've been wanting to get into the kitchen and bake for a while now, but with school and coaching in full swing, I just haven't had the chance.  The other day, when I was reading my RSS feeds, I came across this recipe from Loves To Eat.  The recipe was perfect because I had a pint of sour cream in the fridge that I wanted to use up.  I was also home by myself, since Joel was out sailing one last time for the summer.  This was so delicious!

1 1/2 sticks Butter
1 1/2 cups Sugar
3 Eggs
1 1/2 teaspoons Almond Extract
1 pint Sour Cream
3 cups Flour
1 1/2 teaspoons Baking Soda
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1 1/2 cups Brown Sugar
1 cup Walnuts, chopped
1 teaspoon Cinnamon
1/2 cup Chocolate Chips (*I added this)

Cream together the butter and sugar.  Add in each egg, one at a time.  When combined, add in the extract.  Add the flour, baking soda, baking powder, and salt.  Mix until just combined.  Add the sour cream and beat until blended; do not over beat.  In a small bowl, mix together the brown sugar, chopped nuts, cinnamon, and chocolate chips.  Pour half of the batter into a well-greased bundt or tube pan.  Add in the filling and then top with the remaining batter.  Bake at 350 degrees for about 1 hour, or until desired doneness.