The title read, “A Cake You Can Eat for Breakfast and Dessert.” Well, that got my attention! The Yahoo Food article also said “A cup of coffee will disguise this treat as breakfast, and a scoop of ice cream transforms it into dessert.” Perfect! I always love recipes that give you that kind of flexibility!
So of course I had to try this coffee cake. I used more dark chocolate, added a little more cinnamon, and used pecans instead of hazelnuts. Yum! This coffee cake has a thick batter that bakes into a dense yet cakey chocolate-cinnamon treat. I found that my baking time was less than what the original recipe recommended, and you do want to be careful not to overbake this, or it will be a little dry.
This coffee cake is great for morning or anytime–especially if you are a fan of dark chocolate!
DARK CHOCOLATE-CINNAMON PECAN COFFEE CAKE by NancyCreative, adapted from Bon Appetit
Makes 9-12 servings in an 8 x 8″ pan
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for greasing pan
- 1/2 cup pecans, chopped
- 1 cup (6 ounces) dark chocolate chips
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar, divided
- 2 cups all-purpose unbleached flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup plain whole Greek yogurt
Preheat oven to 350°. Butter 8” square baking pan; set aside.
Toss pecans, chocolate chips, cinnamon, and ¼ cup of the sugar in a small bowl; set aside.
In medium bowl, whisk flour, baking powder, baking soda, and salt; set aside.
In large bowl, using an electric mixer on high speed, beat butter and remaining ¾ cup sugar until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry flour mixture ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients. You’ll end up with a nice thick batter.
Spoon half of the batter into prepared pan and smooth top; top with half of the chocolate/pecan mixture. Spoon remaining batter over this and smooth top; top with remaining chocolate/pecan mixture. Bake cake until top of cake is golden brown and a tester inserted into the center comes out clean, 35-40 minutes (be careful not to overbake, or it will be dry! I recommend checking it after it has baked about 35 to 37 minutes). Transfer pan to a wire rack; let cake cool in pan before cutting into squares, and serve (if you want to eat it warm, let it cool about 10 minutes before cutting). I think this coffee cake tastes best warm myself!
It’s been awhile since I’ve made a coffee cake, so this hit the spot! I have a few other coffee cake recipes I’ve been wanting to try. Have you made any good ones lately?