Recipe by BREAKSTONE'S
"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 (12 ounce) package
BAKER'S Semi-Sweet Chocolate Chunks
PLANTERS Pecan Pieces
1 1/2 teaspoons
2 2/3 cups
1 1/2 teaspoons
CALUMET Baking Powder
butter or margarine, softened
1 1/2 cups
BREAKSTONE'S Reduced Fat Sour Cream
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 other. The top was crispy and delicious and the cake turned out moist and yummy. I was a little concerned before baking because the batter was much thicker than I expected (it was difficult to spread) but the cake came out perfectly and everyone loved it. Will definitely make again.
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 topping and it still came out quite sweet- so you may want to do the same if you aren't into cloyingly sweet desserts. Also- the cinnamon/sugar mixture doesn't quite hold together with the choc chunks and pecans- so I ended up with a lot of sugar at the bottom of the bowl- which led to uneven spreading between the 2 layers. It's best to keep them separate and spread them one after the other. Also- use as much of the cinn/sugar to suit your taste- for me it was a bit too much. And and one more thing- my middle layer of topping "fell" to the botton creating a sort of choc crust which was fine by me (and my guests) but it didn't quite look like the photo. The taste was great though and I'd make it again!
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 easier to sprinkle half the cinnamon sugar mixture, then half the chocolates and so on. Soooo good!! :)
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 this again for sure!!
This was fantastic. All 4 kids, ages 4 to 16, LOVED it. Perfect as is
* Percent Daily Values are based on a 2,000 calorie diet.
BREAKSTONE'S Chocolate Chunk-Cinnamon Coffee Cake
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
** Calories: 165
** Calories from Fat: 72
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