Chocolate Chip Coffee Cake

Preheat oven to 350 F. Spray a fluted tube pan (about 10 inches in diameter and 4 inches in height) with gluten-free non-stick baking spray.

In a large mixing bowl (preferably with paddle attachment), cream the butter and the first amount of sugar until fluffy. Add the eggs, sour cream, and vanilla. Begin on lowest speed and after eggs are incorporated into the batter increase the speed to medium, mixing until combined. Add the baking mix and mix just until the flour is combined into the batter. The batter will be quite thick.

Using a spatula, fold in the chocolate chips. Spread half of the batter into the lightly greased pan.

Combine the second amount of sugar with the cinnamon in a small bowl. Sprinkle half of the cinnamon sugar on top of the batter in the pan. Spread the remaining batter on top of the cinnamon sugar. Top the batter with the remaining half of the cinnamon sugar.

Using a knife, cut through the batter in a zigzag pattern to swirl the cinnamon sugar throughout the cake.

Bake for 35-45 minutes or until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean.

Remove from oven and cool cake in the pan on a wire rack for 15 minutes. It is important to let the cake cool for this amount of time in the pan or it may break when turning it out of the pan.

Loosen all of the edges of the cake by running a knife along the sides of the pan. Invert the cake onto a serving plate.

Slice and serve warm or cool completely before storing in a sealed container at room temperature. The cake can be frozen if necessary.