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Chocolate coffee nut coffee cake — Chocolate coffee pecan swirl coffee cake

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.

Yum

Chocolate Coffee Pecan Swirl Coffee Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 12 - 15 servings

Serving Size: 1 slice

Ingredients

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

Instructions

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.
Serve.

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My Mom loved to cook and she was very good at it. In addition to her recipe box she had two cloth-bound journals in which she wrote and taped clipped recipes. Some she made, many she didn’t. This cinnamon pecan swirl coffee cake is one she never made. I’m always looking for quick and easy coffee cake recipes to have on hand for busy mornings. Recipe number four in the 52 Week New Recipe Challenge fits the bill. Not too sweet but full of cinnamony goodness. I added a powered sugar glaze.

Cinnamon Pecan Swirl Coffee Cake

Cinnamon mixture:

1/2 cup sugar

2 tablespoons cinnamon

1/2 cup pecans, chopped

Cake:

1/2 cup plus 2 tablespoons butter, at room temperature

1 3/4 cup all-purpose flour

1 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sugar

2 teaspoons vanilla

2 eggs

1 cup sour cream

For the icing:

1/2 cup confectioners’ sugar

3 – 4 tablespoons milk

1 teaspoon vanilla

Heat oven to 350 degrees F. Grease a 9 x 5 x 3 inch loaf pan and set aside.

For the swirl mixture, in a small bowl combine the cinnamon, sugar and pecans and set aside. Melt 2 tablespoons of butter and set aside.

For the cake: In a medium bowl, thoroughly combine flour, baking powder, baking soda, and salt. Set aside. In large bowl, using an electric mixer, beat the remaining 1/2 cup butter with the sugar until fluffy. Beat in the vanilla. Add the eggs, one at a time, beating well after each addition. Beat in flour mixture one-third at a time, alternating with the sour cream, until well combined. Pour half the batter into prepared pan and cover with half the cinnamon pecan mixture. Spread remaining batter over and top with remaining cinnamon pecan mixture. Sprinkle on the reserved melted butter. With a shape knife, cut swirl mixture into the batter.

Bake one hour, or until a toothpick inserted in the center comes out clean. Cool in pan on a rack and remove from pan when completely cool. Drizzle with powdered sugar icing, if desired.

For the icing: Combine all ingredients in a small bowl. Whisk until drizzling consistency, adding more milk as necessary to achieve desired drizzle. Using a spoon, drizzle over cooled cake once it’s removed from the pan.

Makes 8 servings.

Chocolate Coffee Pecan Swirl Coffee Cake

Cinnamon Pecan Swirl Coffee Cake

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