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Chocolate Chunk-Cinnamon Coffee Cake

Chocolate Chunk-Cinnamon Coffee Cake

"Filled with chunks of chocolate, pecans, and cinnamon, this coffee cake can be served at brunch, for dessert, or as a midday snack."
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1 h 15 m servings 151 cals
Serving size has been adjusted!
Original recipe yields 32 servings


  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Preheat oven to 350 degrees F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.
  2. Beat butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.
  3. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.

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Read all reviews 22
  1. 28 Ratings

Most helpful positive review

This coffee cake was good, certainly not moist, it's quite filling, but very tasty! The cake went well with milk or coffee and I think next time I'll cut down on the chocolate - it got to be qu...

Most helpful critical review

This was tasty. To make once and enjoy. But not one to make over and over again. Glad I made it, but really nothing amazing.

Most helpful
Most positive
Least positive

This coffee cake was good, certainly not moist, it's quite filling, but very tasty! The cake went well with milk or coffee and I think next time I'll cut down on the chocolate - it got to be qu...

Absolutely delicious and very moist! I'd recommend mixing the cinnamon & sugar separate from the chocolate & nuts just because it would be easier to spread the layers. Will make again!

This recipe was fantastic. I substituted fat free yogurt for the sour cream and didn't mix the chocolate with the sugar as suggested. It was moist and delicious. We will surely make this agai...

Excellent! We made this cake this year for our Happy Birthday Jesus coffee cake for breakfast for Christmas morning. The only thing that I would do differently next time is not mix the chocolat...

I halved this recipe for a 8x8 pan, and it was great! The batter tasted great from the beginning, and I didn't think the combination of chocolate chips and pecans tasted odd. I just added a bit ...

This is the one!! Totally a keeper. Like everyone, i do altered the recipe :)) Here goes: i only use 1cup white sugar n 1/2cp brown sugar to sprinkle with the cinnamon. I do separate the cinnamo...

This was really good. I followed the recipe except cutting it in half and using an 8x8 pan since it is only me and my husband. The only problem I had was the choc. chips sank to the bottom so ne...

This is amazingly delicious and moist! To get around using 3 bowls, I mixed the wet ingredients, then added the dry ingredients (no premixing). I use reduced fat sour cream, and it tastes grea...


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