Keeps Forever Sourcream Coffeecake

• 1 cup bittersweet or semisweet chocolate chips
• 1 cup walnuts
• 1/2 cup dried cherries (optional)
• 1/4 cup suger
• 2 tsp cinnamon
• 2 sticks unsalted butter (1 cup)
• 2 cup sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups sour cream
• 1 Tbl baking powder
• 2 cups unbleached flour

1. Preheat oven to 350 degrees
2. Butter and flour an angel flour cake pan with removeable bottom.
3. In a cuisinart, chop chocolate chips with sugar and cinnamon to break up chips. Add walnuts, pulse to chop coarsely, add cherries and pulse to just mix. Set aside.
4. Cream butter and sugar with a mixer until light and fluffy. Add eggs, one at a time, until incorporated. Mix vanilla and baking powder with sour cream, then add this to butter mixture. Blend together well with mixer at medium speed. Turn off mixer, add flour and stir until flour is just incorporated. Do not overmix.
5. Spoon one half batter evenly over the bottom of the prepared cake pan. Sprinkle one half nut mixture on this. Spoon remaining batter over this layer and top with remaining nut mixture. Tap pan on counter to settle mixture.
6. Bake for 1 hour and 15 minutes. Let cool completely in pan, then run knife around edge to remove sides. Using two spatulas under cake and between bottom on pan, lift cake onto a serving plate.

bittersweet, walnuts, dried cherries, suger, cinnamon, butter, sugar, eggs, vanilla, sour cream, baking powder, flour

Taken from www.epicurious.com/recipes/member/views/keeps-forever-sourcream-coffeecake-1210663 (may not work)