Chocolate Pecan Coffee Cake Just Right For Any Time Recipes

CHOCOLATE-PECAN COFFEE CAKE

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 PECAN COFFEE CAKE - JUST RIGHT FOR ANY TIME!

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.

CHOCOLATE-CHIP PECAN CRUMB COFFEE CAKE

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.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
• Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
• Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.