Best 10 Chocolate Chip Pecan Crumb Coffee Cake Recipes

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Indulge in a symphony of flavors with our exquisite Chocolate Chip Pecan Crumb Coffee Cake, a delectable treat that tantalizes the senses. This culinary masterpiece features a moist and fluffy coffee cake base, generously studded with rich chocolate chips and crunchy pecans. The crowning glory is a buttery pecan crumb topping that adds a delightful textural contrast. But that's not all! This article also offers a collection of irresistible coffee cake recipes that will satisfy every craving. From a classic Sour Cream Coffee Cake to a decadent Caramel Apple Coffee Cake, each recipe promises a unique taste sensation. Embrace the aroma of freshly baked coffee cake filling your home as you embark on a delightful baking journey.

Here are our top 10 tried and tested recipes!

CHOCOLATE CHIP-PECAN COFFEE CAKES



Chocolate Chip-Pecan Coffee Cakes image

We used jumbo muffin cups to create single-serving coffee cakes made with chocolate chips and pecans.

Provided by Brooke Lark

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 12

2 cups Original Bisquick™ mix
2/3 cup milk
1 egg
2 tablespoons granulated sugar
1 cup dark chocolate chips
1/2 cup chopped pecans
1/3 cup Original Bisquick™ mix
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter
1/4 cup chopped pecans
2 tablespoons dark chocolate chips

Steps:

  • Heat oven to 400°F. Spray 6 jumbo muffin cups with baking spray with flour.
  • In medium bowl, stir together 2 cups Bisquick mix, the milk, egg and granulated sugar until well blended. Stir in 1 cup chocolate chips and 1/2 cup pecans. Divide batter evenly among muffin cups.
  • In small bowl, stir together 1/3 cup Bisquick mix, the brown sugar, cinnamon and butter with fork until crumbly. Stir in 1/4 cup pecans and 2 tablespoons chocolate chips. Sprinkle topping over batter in cups.
  • Bake 16 to 20 minutes or just until tops spring back when lightly touched. Cool 5 minutes. Remove from pan to cooling rack. Serve warm or cool.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE-PECAN COFFEE CAKE



Chocolate-Pecan Coffee Cake image

Chocolate and pecans in the crumb top. Chocolate and pecans in the cake. Chocolate and pecans in every bite.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
1/2 cup finely chopped pecans
2/3 cup light brown sugar
3 tablespoons chopped semisweet chocolate
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup finely chopped semisweet chocolate
1/2 cup chopped finely pecans

Steps:

  • Combine the flour, pecans, brown sugar, chocolate and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate and pecans on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

CHOCOLATE CHIP COFFEE CAKE



Chocolate Chip Coffee Cake image

I've been making this special breakfast treat since I was a teenager. With chocolate chips and cinnamon in the middle and on top, it never fails to please all ages. -Trish Quinn, Middletown, Pennsylvani

Provided by Taste of Home

Time 35m

Yield 16 servings.

Number Of Ingredients 10

1/2 cup butter, softened
1-1/2 cups sugar, divided
2 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, sour cream and vanilla; mix well. In another bowl, combine the flour, baking powder and baking soda; add to creamed mixture (batter will be thick). , Spread half the batter into a greased 13x9-in. baking pan. Combine chocolate chips, cinnamon and remaining sugar; sprinkle half over batter. Drop remaining batter by spoonfuls over the top. Sprinkle with remaining chip mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 284 calories, Fat 12g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 191mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE CHIP COFFEE CAKE



Chocolate Chip Coffee Cake image

A tasty sour cream coffee cake with a streak of chocolate chips in the middle.

Provided by Kerrilyn Blood

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 11

½ cup butter, softened
1 cup white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
½ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a medium bowl, stir together the flour, baking powder and soda. Set aside.
  • In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
  • Add the flour mixture and combine. Batter will be thick.
  • In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
  • Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 54.9 g, Cholesterol 59.8 mg, Fat 17 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 244.2 mg, Sugar 32.8 g

CHOCOLATE CHIP COFFEE CAKE



Chocolate Chip Coffee Cake image

An delicious breakfast awaits you with this Chocolate Chip Coffee Cake. Your mornings just got a whole lot easier with this easy breakfast cake.

Provided by Julie Clark

Categories     Dessert

Number Of Ingredients 14

2 cup all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter
2 large eggs
3/4 cup plain greek yogurt
1/4 cup milk
1 cup semi sweet chocolate chips
3 tablespoons unsalted butter
1/2 tablespoon ground cinnamon
1/2 cup flour
1/2 cup light brown sugar
1/4 cup semi sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees and prepare a 9-inch pan with non-stick spray.
  • In a large bowl add together the flour, baking powder and salt and whisk until combined. Set aside.
  • In another mixing bowl, cream together the butter and sugar. One at a time, add the eggs into the butter mixture and mix in between each one. Add in the milk and yogurt, and then mix again until well combined.
  • Start to slowly add the dry mixture into the wet mixture and mix well. Add in the chocolate chips and stir them into the batter using a spatula.
  • Pour the batter into your prepared dish and prepare the crumble topping.
  • Using a pastry blender or food processor, add the butter, cinnamon, flour and brown sugar together and blend until a fine crumble has been reached. Pour the topping over the cake batter and top with the 1/4 cup of chocolate chips.
  • Bake for 35-45 minutes, until a toothpick comes out clean. Best served warm, but still very good after cooled. Store covered on the counter top for 2-3 days.

Nutrition Facts : Calories 418 kcal, Carbohydrate 57 g, Protein 6 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 218 mg, Fiber 2 g, Sugar 33 g, ServingSize 1 serving

CHOCOLATE-CHIP PECAN CRUMB COFFEE CAKE



Chocolate-Chip Pecan Crumb Coffee Cake image

Make and share this Chocolate-Chip Pecan Crumb Coffee Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breads

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 17

1 cup unsalted butter, room temperature, cut into 1-inch pieces
1 1/4 cups packed dark brown sugar
1 tablespoon pumpkin pie spice
1 1/2 cups all-purpose flour
1 cup chopped pecans
1 cup semi-sweet chocolate chips
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup unsalted butter, room temperature
3/4 cup packed dark brown sugar
1/2 cup sugar
3 large eggs
1 1/4 cups buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°.
  • Butter and flour a 13x9 inch baking pan.
  • The topping: combine the butter, brown sugar, and pumpkin pie spice in a big bowl.
  • With 2 knives, cut in the butter.
  • Add in the flour and pecans; using your fingers, blend the flour and butter together to make large crumblike pieces.
  • Add in the chocolate chips and quickly work them into the topping.
  • The cake: sift the flour, baking powder, baking soda, salt, and pumpkin pie spice onto a large sheet of wax paper.
  • In a mixing bowl, beat the butter with an electric mixer on medium speed until light and fluffy.
  • Gradually add the sugars, continuing to beat until very light.
  • Add the eggs one at a time, beating well after each addition.
  • With the mixer on low speed, alternately beat in the flour mixture and the buttermilk, beating until the batter is just mixed.
  • Add in the vanilla and mix.
  • Spread the batter evenly in the prepared pan.
  • Evenly sprinkle with the crumb topping, pressing it gently into the batter.
  • Bake 40-45 minutes, or until the top of the cake is firm and the streusel is crisp and bubbling.
  • A pick inserted into the center should come out clean.
  • Let cool slightly in the pan on a wire rack.
  • Serve warm, cut into squares.

Nutrition Facts : Calories 814, Fat 42.8, SaturatedFat 21.9, Cholesterol 137.9, Sodium 355.8, Carbohydrate 103.1, Fiber 3.4, Sugar 63.8, Protein 9.8

CHOCOLATE CHIP COFFEE CAKE WITH COCOA CRUMBS



Chocolate Chip Coffee Cake with Cocoa Crumbs image

This sour cream coffee cake shows off a rich, dark chocolate topping and conceals a layer of decadent chocolate chips.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 16

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
2 tablespoons cocoa powder
1 teaspoon cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup chocolate chips

Steps:

  • Combine the flour, brown sugar, cocoa powder, cinnamon, and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the chocolate chips on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

CHOC CHIP PECAN PIE



Choc chip pecan pie image

An indulgent chocolate and pecan treat with buttery pastry and a gooey filling everybody can get stuck into

Provided by Cassie Best

Categories     Dessert

Time 2h25m

Number Of Ingredients 12

300g plain flour
75g salted butter , cubed
100g cream cheese
1 tbsp icing sugar
150g salted butter
200ml maple syrup
250g light brown soft sugar
100g dark brown soft sugar
4 eggs , beaten
1 tsp vanilla extract
400g pecans , finely chopped
200g dark chocolate chips , or a bar, chopped

Steps:

  • First, make the pastry. Tip the ingredients into a food processor with 1 /4 tsp salt. Blend until the mixture resembles breadcrumbs. Drizzle 2-3 tsp cold water into the funnel while the blade is running - the mixture should start to clump together. Tip onto a work surface and bring together, kneading briefly into a ball. Pat into a disc, wrap in cling film, and chill for at least 20 mins. Heat oven to 200C/180C fan/gas 6.
  • Remove the pastry from the fridge and leave at room temperature for 5 mins to soften. Flour the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin. Use the pastry to line a deep, 23cm round fluted tin - mine was about 3cm deep. Press the pastry into the corners and up the sides, making sure there are no gaps. Leave 1cm pastry overhanging (save some of the pastry scraps for later). Line with baking parchment (scrunch it up first to make it more pliable) and fill with baking beans. Blind-bake for 15-20 mins until the sides are set, then remove the parchment and beans and return to the oven for 5 mins until golden brown. Trim the pastry so it's flush with the top of the tin - a small serrated knife is best for this. If there are any cracks, patch them up with the pastry scraps.
  • Meanwhile, weigh the butter, syrup and sugars into a pan, and add 1 /4 tsp salt. Heat until the butter has melted and the sugar dissolved, stirring until smooth. Remove from the heat and cool for 10 mins. Reduce oven to 160C/140C fan/gas 3.
  • Beat the eggs in a bowl. Add the syrup mixture, vanilla and pecans, and mix until well combined. Pour half the mixture into the tart case, scatter over half the chocolate chips, then cover with the remaining filling and chocolate chips. Bake on the middle shelf for 50-55 mins until set. Remove from the oven and leave to cool, then chill for at least 2 hrs before serving.

Nutrition Facts : Calories 773 calories, Fat 50 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 45 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

PECAN SOUR CREAM COFFEE CAKE



Pecan Sour Cream Coffee Cake image

For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.

Provided by Chef John

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 15

1 ½ cups pecans, finely chopped
⅓ cup white sugar
⅓ cup packed light brown sugar
1 teaspoon cinnamon
⅛ teaspoon salt
3 tablespoons melted butter
1 ⅞ cups all-purpose flour
½ teaspoon fine sea salt
1 teaspoon baking powder
¾ teaspoon baking soda
½ cup butter
1 cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup sour cream or creme fraiche

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
  • Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
  • In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
  • In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
  • Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g

CHOCOLATE CHIP PECAN PIE



Chocolate Chip Pecan Pie image

This is a Thanksgiving tradition at our house.

Provided by Cathy Brisco

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

3 eggs
1 ½ cups white sugar
½ cup all-purpose flour
6 tablespoons butter, melted
½ teaspoon salt
½ teaspoon lemon juice
½ cup corn syrup
1 ½ cups semisweet chocolate chips
1 ½ cups chopped pecans
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large mixing bowl beat eggs until light and fluffy. Add sugar, flour, melted butter or margarine, salt, lemon juice, and corn syrup. Mix thoroughly, then stir in chocolate chips and pecans. Pour mixture into pie shell.
  • Bake in preheated oven for 45 minutes or until set and golden.

Nutrition Facts : Calories 740.7 calories, Carbohydrate 92.3 g, Cholesterol 92.6 mg, Fat 42.2 g, Fiber 4.9 g, Protein 7.8 g, SaturatedFat 14.8 g, Sodium 366.2 mg, Sugar 61.1 g

Tips:

  • Use high-quality chocolate chips. This will make a big difference in the flavor of your coffee cake.
  • Do not overmix the batter. Overmixing can make the coffee cake tough.
  • Be sure to preheat your oven before baking the coffee cake. This will help to ensure that it cooks evenly.
  • Allow the coffee cake to cool completely before serving. This will help to prevent it from falling apart.

Conclusion:

This chocolate chip pecan crumb coffee cake is a delicious and easy-to-make breakfast or snack. It is perfect for any occasion and is sure to be a hit with everyone who tries it. With its moist crumb, crunchy pecan topping, and rich chocolate flavor, this coffee cake is a true classic that is sure to become a favorite in your home.

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