Monday, October 28, 2013

Chocolate-Pecan Coffeecake

From the kitchen of One Perfect Bite...If you've been searching for a new coffeecake to serve for breakfast on Thanksgiving or Christmas morning, this cake just might fill the bill. It's a bit more involved than some, but the cake, every crumb of it, is worth the effort. It has been a while since I featured a "makes my socks go up and down" recipe, but this definitely belongs in that category. This is special and the only problem I've encountered when I make it, is determining when it is fully baked. The cake has so much in it, that it is hard to determine when the batter in the center of the cake is actually done. I probably baked this longer than I should, but in order to assure a cake with a cooked center, I added extra time to the recommendation in the recipe below. The next time I make this I'm going to use a tube pan, which I think will eliminate any chance of over-baking the cake. Those of you who try this recipe will be pleased. I've moved the one I made for this post to the freezer for Thanksgiving weekend and  I do hope you'll follow suit. Here's the recipe for a cake that is a  perfect way to start a holiday breakfast.

Surgery Update:

“The real voyage of discovery consists not in seeking new landscapes but in having new eyes.”
Marcel Proust

Things have gone very well thus far. Thank you so much for your prayers, good wishes and support. I will forever be in the debt of the organ donor whose cornea has given me the chance of second sight.

Chocolate-Pecan Coffeecake...from thekitchen of One Perfect Bite courtesy of Midwest Living magazine


Coconut Pecan Topping
1 cup all-purpose flour
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup cold butter
3/4 cup semisweet chocolate pieces
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup butter, softened
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
2 eggs
1 teaspoon vanilla
2-1/4 cups all-purpose flour
1 (8-oz.) carton dairy sour cream

1) Grease and flour a 9-inch springform pan. Set aside.
2) To make Coconut Pecan Topping: In a large bowl combine flour, brown sugar and cinnamon. Cut in cold butter until mixture resembles coarse crumbs; stir in semisweet chocolate pieces, coconut, and pecans. Set aside.
3) To make cake:  In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Alternately add flour and sour cream to butter mixture, beating on low speed after each addition just until combined.
4) Spread half of cake batter into prepared pan. Sprinkle with half of  Coconut Pecan Topping. Spoon remaining cake batter in mounds over coconut mixture. Carefully spread to an even layer. Sprinkle with remaining Coconut Pecan Topping.
%) Bake in a 350 degree F oven about 65 minutes or until a long wooden skewer inserted near the center comes out clean. If necessary, cover cake with foil for the last 15 to 20 minutes of baking to prevent overbrowning. Cool on a wire rack for 20 minutes. Run a thin metal spatula around edge of cake. Remove sides of the pan. Cool about 30 minutes more. Serve warm. Yield: 12 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

Follow Me on Pinterest      

One Year Ago Today: Pumpkin Sausage and Sage Rigatoni

Two Years Ago Today: Creamed Spinach

Three Years Ago Today: Fusilli with Ricotta and Spinach

Four Years Ago Today: Wasabi Glazed Salmon


Angie Schneider said...

A coffee cake for breakfast? wow...I love the idea. Chocolate and pecan...a heavenly delicious combo!
Have a great week ahead, Mary.

From the Kitchen said...

Mary: I'm so happy to have this recipe that makes your socks "go up and down" for my family's holiday enjoyment. I'm even happier to hear that things are going well with your surgery.


Sparkly Jules said...


That is very good news indeed. As you know, I've had my issues with my left eye for the last year and a half--I totally get where you are right now. Follow doctor's orders, rest, eat healthy, and let the Silver Fox pamper you. :D

I made the ginger cookie recipe I asked about (margarine ok instead of butter flavor shortening, which they don't sell here), twice in fact. That good. Thank you!

Feel better!!


Ginny said...

Oh my goodness, you have had eye surgery? I think I remember something about your eye, but did not know it was serious. Did you get a retina, a cornea, an entire eye? I am so glad you are doing well.

Ginny said...

I went back to read again and see it is a cornea. I am so very sorry that I somehow lost track of this. What with my MRSA and my own eye...but all's well that ends well!!!

Beverly said...

First, I am so thankful that you are doing well, and I pray that you thrive.

Second, I am drooling over this coffee cake.

Jenn S said...

This sounds wonderful!!
And I'm so glad to hear that you are doing well.. my prayers are with you still!!

David said...

Mary, Now this is a beautiful coffee cake! Too bad that I've already had breakfast... Take Care, Big Daddy Dave

Susan Lindquist said...

I was thinking a lot about you this AM, Mary! I'm so happy your surgery has gone well and you're recovering! Amen on your gratitude toward organ donors!

Continue recuperating, dearie! Virtual hug!

Linda A. Thompson-Ditch said...

The cake looks delicious and would be perfect for the holidays. I'm glad you're doing well. Take care.

Priya Suresh said...

Stunning and super tempting cake, looks simply beautiful and gorgeous.

Joanne said...

That streusel layer is definitely calling to me!

Related Posts with Thumbnails