1. Preheat oven to 350; grease & flour a 9-inch spring-form pan; set aside. 2. Prepare FILLING & TOPPING MIXTURE: Mix flour, sugar, cinnamon; cut in butter until coarse crumbs, stir in chips, coconuts and nuts; set aside. 3. Prepare CAKE PART: In a large bowl, cream butter and sugar, add baking powder & soda and salt; beat until well-combined; scrape sides if necessary. 4. Add eggs one-at-a-time, beating well after each is added; add vanilla. 5. Alternate adding flour and sour cream, beat (or hand mix) on low speed after each until combined. 6. Spread half of the batter into prepped pan; sprinkle with half of the Filling/Topping mixture. 7. Spoon mounds of remaining batter over the filling, then spread evenly as best you can; sprinkle remaining topping. 8. Bake for 45 minutes; cover lightly with foil to prevent over-browning; finish baking for another 15-20 minutes. 9. Cool in pan on wire rack for 20 minutes; then run a knife around the edges, remove sides of spring-form pan; cool for 30 minutes. 10. Serve warm. ---------------------------------------------------------------------------
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Ingredients
