Chocolate, coffee and nuts in a coffee cake? Yes! I’m always looking for coffee cakes to make for my family. It’s perfect way to start your morning. Coffee cakes are easy on busy mornings. During the school year, when I’m getting kids up, trying to get breakfast made, lunches and snacks packed and trying to get out the door, it’s nice to have a delicious treat to serve along with some fresh fruit and yogurt.
Try as we might, sometimes it’s difficult for my husband and me to get a bite in the morning while trying to get the kids ready so this coffee cake with a cup of coffee, of course, holds us over.
I developed this recipe on a whim. As I mentioned I really do like coffee cakes. I incorporated some of my favorite things – coffee, chocolate and nuts – to bring this to life. Being from the south, I love using pecans but you could substitute walnuts. I shared some of this with my girlfriend and her family loved it. Her daughter asked her to send some with her for snack time at school.
In addition to a breakfast cake, this could also double as dessert. Serve with a dollop of lightly sweetened fresh whipped cream and coffee. You’re guests won’t be disappointed.
- 1/4 cup instant coffee granules
- 2 tablespoons hot water
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup mini chocolate chips
- 1 cup chopped pecans
- 1 1/4 cup butter, softened
- 2 3/4 cups sugar
- 6 eggs
- 1 cup milk
- 1/2 cup sour cream
- Cooking spray with flour
- For glaze:
- 3/4 cup powdered sugar
- 2 tablespoons milk
- 1/3 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Grease a 12-cup fluted Bundt pan with cooking spray with flour. In a small bowl or measuring cup, mix coffee and hot water, stirring until coffee is dissolved. Cool 10 minutes.
- In a medium bow, combine flour, baking powder, salt and cinnamon. Set aside.
- In the bowl of a stand mixer, combine softened butter, sugar and eggs and beat on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes, scraping bowl occasionally. On low speed, add in flour mixture, milk and sour cream until blended.
- Remove 1 cup of the batter to a medium bowl. Pour remaining batter into prepared pan. Into the reserved 1 cup of batter, stir in cooled coffee mixture, mini chocolate chips and chopped pecans. Drop coffee batter by dollops onto batter in pan. Using a butter knife, cut through and swirl batters together for a marbled design.
- Bake in 350 degree F. oven for 55 - 60 minutes or until toothpick inserted in cake comes out clean. Cool 15 minutes in pan on cooling rack. Remove from pan and cool completely on wire rack. Drizzle with glaze when cool.
- To make glaze:
- In a bowl, combine glaze ingredients until well combined and smooth. Drizzle over cooled coffeecake.