Chocolate Coffee Pecan Swirl Coffee Cake
Start the day with a slice of chocolate coffee pecan swirl coffee cake and a cup coffee.
Servings: 12 - 15 servings
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
Glaze:
- 2 tablespoons milk
- 1/3 teaspoon vanilla extract
- 3/4 cup powdered sugar
Instructions
- Preheat the 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 bowl, 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 the bowl. Beat on high speed for 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 the remaining batter into the 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 degrees F. oven for 55 - 60 minutes or until a toothpick inserted in the cake comes out clean. Cool for 15 minutes in pan on a cooling rack. Remove from pan and cool completely on wire rack. Drizzle with glaze when cool.
- To make the glaze: In a bowl, combine glaze ingredients until well combined and smooth. Drizzle over cooled coffee cake.
- Serve.
Nutrition
Serving: 1slice
