Chocolate Pecan Coffee Cake - Just Right for Any Time! Recipe #373809
Not yer average "okay, serve me for breakfast" coffeecake, this one screams: "Darhling, you simply MUST serve me as I am bursting with delicious flavors!" Calorie counters and carb-busters should cut smaller pieces--everyone else may have a normal-sized slice! Makes a very nice family-sized 'cake loaded with crunchy sweetness. Serve with a plate of fried eggs, fruit slices and milk, tea or coffee. Adapted from *Midwest Living* December 2006.
by Debber
1½ hours | 15 min prep
SERVES 12 , 1 spring-form pan
Filling and Topping
- 1 cup flour
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup cold butter
- 3/4 cup chocolate chips
- 1/2 cup flaked coconut
- 1/2 cup chopped pecans
Cake Part
- 1/2 cup butter, softened
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 cup sour cream
- Preheat oven to 350; grease & flour a 9-inch spring-form pan; set aside.
- Prepare FILLING & TOPPING MIXTURE: Mix flour, sugar, cinnamon; cut in butter until coarse crumbs, stir in chips, coconuts and nuts; set aside.
- 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.
- Add eggs one-at-a-time, beating well after each is added; add vanilla.
- Alternate adding flour and sour cream, beat (or hand mix) on low speed after each until combined.
- Spread half of the batter into prepped pan; sprinkle with half of the Filling/Topping mixture.
- Spoon mounds of remaining batter over the filling, then spread evenly as best you can; sprinkle remaining topping.
- Bake for 45 minutes; cover lightly with foil to prevent over-browning; finish baking for another 15-20 minutes.
- 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.
- Serve warm.
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5 stars