BREAKSTONE'S Chocolate Chunk-Cinnamon Coffee Cake

BREAKSTONE'S Chocolate Chunk-Cinnamon Coffee Cake

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"This moist coffee cake is topped with a chocolate-pecan-cinnamon mixture and hides another layer inside--a winning combination that serves a crowd for brunch."
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1 h 15 m servings 165 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

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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.


  • 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.


  • Kraft Kitchens Tips:
  • Size It Up: At 32 servings, this coffee cake makes a wonderful addition to a brunch menu.
  • Make-Ahead: Prepare as directed; cool completely. Wrap in plastic wrap, then in foil. Freeze up to 1 month.
  • Great Substitute: Prepare as directed, using 1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped.


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I used half white sugar and half brown, and chocolate chips instead of chunks and it turned out great! Instead of mixing the chips with the cinnamon-sugar, I sprinkled them each on top of each ...

This was a great coffee cake! Sweet but not over-powering sweet. I loved the mix of chocolate and cinnamon. Very easy to make and turned out very moist!

Very good recipe and fun to make. Delightful rich batter turns into a very moist and delicious white cake. Two things to take note of- I had cut down the sugar in the batter and also in the topp...

Incredible!! I made it exactly as the recipe states and it was perfect! A huge hit in my house. The only thing I would do different is not mix the cinammon sugar with the chocolate. It's easi...

This is one of THE best recipes out there! YUM! I have been very upset when I make this because I cannot stop eating it! It doesn't last more than a day in my house.

prepared this recipe exactly as is and it was deeeee-licious! our guests just loved it. i plan to make it often!!!

AMAZING!!! I used semi sweet chocolate chips instead of chunks, but other than that i followed the recipe to the t. I took it to a brunch function and there wasn't one bite left! I will make thi...

This was fantastic. All 4 kids, ages 4 to 16, LOVED it. Perfect as is

This was very tasty.

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