My friend at the blog Tranquil Dreams, mentioned a coffee cake that I made for a get-together. I enjoy baking and usually try to find something that is low in fat and sugar. Whenever I’m invited to a potluck or a get-together, I have the habit of baking something I’ve never made before, so I’m never sure how it’ll turn out. I cross my fingers and remind myself that I can run to the grocery store if it fails. The recipe I used for the Chocolate Chip Coffee Cake is from Anne Lindsay’s New Light Cooking.  I have three of her cookbooks and use them often. Her recipes use ingredients I have on hand, are simple to make and fail-proof.

The only bad thing is that I’ve convinced myself that since it’s low in fat and sugar, I can have a bigger piece. Don’t forget the ice cream!

1. Toast pecans on baking sheet in 350F (180C) oven for 5 minutes or until golden. Let cool. In bowl, mix chocolate chips, pecans, brown sugar and cinnamon.
2. Cake: in large bowl, beat egg, stir in milk, oil and vanilla. In sieve on top of milk mixture, combine flour, sugar, baking powder, baking soda and salt, stirring to sift into bowl; stir just until dry ingredients are moistened.
3. Lightly grease or spray10-inch (3 L) Bundt pan with nonstick cooking spray. Spoon in half of the batter; sprinkle with half of the nut mixture. Spread with remaining batter; sprinkle with remaining nut mixture, lightly pressing into batter.
4. Bake in 350F (180C) oven for 45 to 60 minutes or until cake tester inserted in center comes out clean. Let cool in pan on rack. Turn out onto serving plate, chocolate and nuts facing up. Makes 12 servings.

Make ahead: Cover and store for up to 1 day.