CHOCOLATE-CHIP PECAN CRUMB COFFEE CAKE
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
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-PECAN COFFEE CAKE
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
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
Top this sour cream coffee cake loaded with chocolate chips with a cinnamon crumb topping.
Provided by Food Network Kitchen
Time 2h50m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl and mix to combine. 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 the butter and granulated sugar together 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 and then re-invert onto a rack to cool completely.
EASY CHOCOLATE CHIP COFFEE CAKE
A great recipe for a brunch. I've even made it as a dessert! A wonderful combination of chocolate and cinnamon.
Provided by MRSMTAYLOR
Categories Desserts Cakes Coffee Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Combine flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and cream cheese in a large bowl with an electric mixer until well-blended, about 30 seconds. Beat in 1 1/4 cups sugar and vanilla extract until mixture is light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in chocolate chips; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Mix pecans, 1/4 cup sugar, and cinnamon in a small bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm.
Nutrition Facts : Calories 504.2 calories, Carbohydrate 61.8 g, Cholesterol 86.7 mg, Fat 27.3 g, Fiber 2.3 g, Protein 7 g, SaturatedFat 14.5 g, Sodium 320.4 mg, Sugar 39.9 g
CHOCOLATE CHIP COFFEE CAKE
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
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 RING
Meet the Cook: When I was a girl, my mother served this only once a year - for Christmas-morning brunch. But it could easily be served as dessert besides or as a snack packed in a lunch. It travels very well. Sometimes when I bake this just for my husband and me, I'll prepare two bread pans' worth and freeze one. -Laura Hertel, Columbia, Missouri
Provided by Taste of Home
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until combined. Stir in the chocolate chips. Pour into a greased 8-cup fluted tube pan. , For topping, combine the flour, sugar and cocoa; cut in butter until mixture resembles coarse crumbs. Stir in pecans and chocolate chips. Sprinkle over batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 539 calories, Fat 28g fat (15g saturated fat), Cholesterol 95mg cholesterol, Sodium 454mg sodium, Carbohydrate 67g carbohydrate (41g sugars, Fiber 2g fiber), Protein 7g protein.
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