CHOCOLATE PECAN COFFEE CAKE - JUST RIGHT FOR ANY TIME!
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.
Provided by Debber
Categories Breads
Time 1h20m
Yield 1 spring-form pan, 12 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 543.9, Fat 27.9, SaturatedFat 15.6, Cholesterol 84.3, Sodium 309.1, Carbohydrate 70.3, Fiber 2.2, Sugar 41.8, Protein 6.3
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Mailk Belal
[email protected]This coffee cake was a disaster. It was burnt and the flavor was awful. I would not recommend this recipe.
Murungi Fred
[email protected]I followed the recipe exactly and the cake turned out terrible. It was dense and dry. I would not recommend this recipe.
Abbas Bendjbara
[email protected]The cake was a little dry, but the flavor was good. I think I'll try adding some extra moisture next time.
Manuel CHABLA
[email protected]This cake was a bit too sweet for my taste, but otherwise it was good. The chocolate and pecan flavors were nice together.
Miss Juli Islam
[email protected]I have made this coffee cake several times and it always turns out great. It is a delicious and easy-to-make treat that is perfect for breakfast or brunch.
LegacyMeme
[email protected]This is the best chocolate pecan coffee cake I've ever had! The recipe is easy to follow and the cake is always moist and delicious. I highly recommend it.
Najim Islam
[email protected]Followed the recipe exactly and the cake turned out perfect. It was a big hit with my family and friends. Will definitely be making this again soon.
Shuvo Nath
[email protected]This coffee cake was delicious! The streusel topping was crispy and flavorful, and the cake itself was moist and fluffy. I would definitely recommend this recipe.
Manikhan Roman
[email protected]Easy to follow recipe, even for a novice baker like me. The cake turned out great - moist, flavorful, and the perfect amount of sweetness. Will definitely make again!
Travolta David
[email protected]This coffee cake was a hit at my brunch party! The chocolate and pecan flavors were perfectly balanced, and the cake was moist and fluffy. I'll definitely be making this again.