Ingredients for White Chocolate Chunk Cinnamon Coffee Cake
- 2 cups white chocolate chunks
- 1/4 cup chopped pecans
- 1 3/4 cups granulated sugar and 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1/4 cup chopped pecans
- 1/2 cup packed brown sugar
- 1 3/4 cups granulated sugar
- 3 cups all-purpose flour
- 1 1/2 cups (3 sticks) unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
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How to Make White Chocolate Chunk Cinnamon Coffee Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Make the topping: In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/4 cup chopped pecans, 1 teaspoon ground cinnamon, and 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Make the cake batter: In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in 1 cup sour cream and 2 cups white chocolate chunks.
- Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon topping over the batter.
- Repeat layers with remaining batter and topping.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for at least 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
135g
Fat
65g
Carbs
17g
