Heat oven to 350°F. Lightly coat a 12-cup Bundt pan with vegetable cooking spray. In a small bowl, combine the chocolate chips, walnuts, 1/2 teaspoon cinnamon, and 1/4 cup sugar. Set aside. In a large bowl, with an electric mixer at medium-high speed, beat the butter with the remaining sugar until light and fluffy. Reduce speed to slow, add the rest of the cinnamon and the remaining ingredients, and beat 3 minutes or just until smooth. Sprinkle a third of the chocolate-nut sugar on the inside of the pan. Drop in half the batter in big spoonfuls. Sprinkle with another third of the chocolate-nut sugar mixture and top with the remaining batter. Sprinkle with the remaining chocolate-nut sugar. Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Turn the coffee cake out of the pan and cool completely before cutting. Serve crusty side up.
Was trying to use up bananas that were too ripe..Flavor was good, but IF I make this again, will definitely double the chocolate-nut, cinn-sugar mixture as I thought it was a little dry and needed a touch more
Two words: add salt. I assume the omission of salt from the recipe was intentional, so against my better judgment, I made the recipe as printed without adding a pinch of salt to the batter. The finished product, to me, tasted a little flat. On my next piece, I sprinkled a tiny bit of salt on the slice...delicious! That's exactly what it needs. I would recommend adding at least 1/2 teaspoon salt to the batter to really take this cake to the next level. Otherwise, it was a really nice, moist cake that baked up beautifully in exactly 45 minutes.
I made this for the first time last night. It is delicious. Other than not chopping the chocolate chips, I followed the recipe exactly. I would not change a thing and I will definitely make it again, most likely for the office next Friday. DELICIOUS!!
This cake is just great!! I make it all the time, probably at least 30 times since I've been living here in Germany. I've often made it with applesauce replacing the butter, and yogurt, thickened and unthickened, to replace the sour cream. I'm pretty sure that changes the calorie count significantly, but I don't know how much. I'd heard that replacing the fats make baked goods go stale faster, but this cake never lasts long enough for me to find out!! lol