Dark Chocolate-Cinnamon Pecan Coffee Cake

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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!

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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?

Linked to Thursday Favorite Things,  Foodie Friday, I’m Lovin’ It, Tickled Pink.

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22 thoughts on “Dark Chocolate-Cinnamon Pecan Coffee Cake

  1. {Main St. Cuisine}

    I’m trying to curtail my intake of sweets and then I see this in my reader. It looks mouthwatering and hearty (if that’s the correct word), like a meal wrapped into a gorgeous cake. I have to admit I spent a lot of time staring at your photographs…perfection!

    Reply
  2. Gina D

    This looks yummy! I’m going to try making it this week, do you think doubling the recipe and making it in a 9 x 13 pan would work?

    Reply
    1. nancyc Post author

      Yes, it should work fine, Gina–I haven’t done that yet, but I don’t see why it wouldn’t work! Hope you enjoy this coffee cake! 🙂

      Reply

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