This cinnamon nut coffee ring is a classic but updated with the addition of chocolate. It's full of nuts, cinnamon, and chocolate chips making it perfect for breakfast or dessert.
Preheat oven to 350 degrees F. Spray a 9 or 10-inch angel food cake pan with baking spray (with flour) and set aside.
To make the cake:
In a medium mixing bowl, beat together butter, oil and sugar until fluffy. Add the eggs,one at a time, beating well after each addition. Add the salt, cinnamon and vanilla and beat until incorporated.
In a separate bowl, whisk together the flour, baking powder and baking soda.
Add the flour mixture to the egg mixture alternately with the sour cream, mixing on low speed just until blended.
For the filling:
In a small bowl, combine the filling ingredients until moisten with butter.
Spoon half of the cake batter into prepared 9 or 10-inch tube pan. Smooth the batter and sprinkle 2/3 of the filling over the batter. Top with remaining batter and sprinkle with remaining filling.
Bake cake for 45 to 55 minutes, until a tester comes out clean. A smaller pan will require a bit longer cooking time. Remove cake from the oven and cool 15 to 20 minutes and remove from pan to wire rack to cool completely.
Sprinkle with confectioners' sugar before serving.