1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped pecans
1/4 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
1 1/2 cups all-purpose flour
1 cup light sour cream
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
14 caramels, unwrapped
Heat oven to 350°F. Grease and flour 9-inch springform pan; set aside.
Combine all streusel ingredients in bowl; set aside.
Combine sugar and butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating, scraping bowl often, until well mixed. Add all remaining cake ingredients. Continue beating until well mixed.
Spoon half of batter into prepared pan. Sprinkle half of streusel mixture over batter in pan. Spoon remaining batter over streusel; top with remaining streusel. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife along sides of pan to loosen edge. Remove side of pan. Cool at least 30 minutes.
Just before serving, combine caramels and half & half in 1-quart saucepan. Cook over medium heat, stirring occasionally, 5-8 minutes or until caramels are completely melted. Cool slightly; drizzle warm caramel over cake.
- A greased and floured 9-inch square cake pan can be substituted for 9-inch greased and floured springform pan.
- To prevent over browning, place piece of aluminum foil loosely over cake during last 10 minutes of baking.