Chocolate Pecan Coffee Cake Just Right for Any Time
Indulge in the perfect anytime treat with this Chocolate Pecan Coffee Cake that strikes a flawless balance between decadence and comfort. This tender, buttery cake is layered with a rich cinnamon-infused filling made from semi-sweet chocolate chips and crunchy pecans, delivering bursts of flavor in every bite. Its moist crumb, courtesy of buttermilk, pairs harmoniously with the warm, nutty notes of the pecans and the sweet chocolate, making it an irresistible centerpiece for breakfast, brunch, or dessert. With just 20 minutes of prep time, this coffee cake is baked to golden perfection in under an hour and topped with an optional dusting of powdered sugar for that bakery-perfect finish. Easy to make yet impressively delicious, it’s the ultimate crowd-pleaser for any gathering or a simple indulgence to elevate your day.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Buttermilk
- 1 cup Semi-sweet chocolate chips
- 0.75 cups Chopped pecans
- 1 teaspoons Ground cinnamon
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch bundt or tube pan thoroughly.
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, use an electric mixer to beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract.
Alternately add the dry mixture and the buttermilk to the wet ingredients, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
In a small bowl, toss the chocolate chips, pecans, and cinnamon together to create the filling mixture.
Spread half of the batter evenly into the prepared pan. Sprinkle half of the chocolate chip and pecan filling over the batter. Spread the remaining batter on top, and then sprinkle with the remaining filling mixture.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the coffee cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Optional: Dust with powdered sugar before serving for an extra touch of sweetness. Enjoy!
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 44.2 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
