Ingredientes para Chocolate Pecan Coffee Cake Just Right For Any Time
- 3 ½ cups all-purpose flour
- Brown Sugar
- Ground Cinnamon
- 1 cup (2 sticks) cold unsalted butter
- Chocolate Chips
- Flaked Coconut
- Pecans
- 1 ¾ cups granulated sugar + ¾ cup packed light brown sugar
- 2 teaspoons baking powder
- Baking Soda
- ½ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Pecan Coffee Cake Just Right For Any Time? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Chocolate Pecan Coffee Cake Just Right For Any Time
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch springform pan. Set aside.
- Prepare the filling/topping:
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup packed light brown sugar, and 1 teaspoon ground cinnamon.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1 cup semi-sweet chocolate chips, ½ cup shredded coconut, and 1 cup pecan halves.
- Set aside.
- Prepare the cake batter:
- In a large bowl, cream together ½ cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Add 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Beat until well combined.
- Add 3 large eggs one at a time, beating well after each addition.
- Stir in 1 teaspoon vanilla extract.
- Gradually add 2 cups all-purpose flour and 1 cup sour cream alternately to the wet ingredients, beginning and ending with the flour. Beat on low speed after each addition until just combined.
- Pour half of the batter into the prepared pan.
- Sprinkle with half of the pecan filling/topping mixture.
- Spoon the remaining batter over the filling and spread evenly.
- Sprinkle the remaining filling/topping mixture over the batter.
- Bake for 45 minutes.
- Cover loosely with foil to prevent over-browning.
- Continue baking for another 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan on a wire rack for 20 minutes.
- Run a knife around the edges of the cake and remove the sides of the springform pan.
- Cool completely on a wire rack before serving. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
167g
Fat
77g
Carbs
23g
