Pecan & chocolate chip coffee cake

This is another recipe adapted from Everyday with Rachael Ray magazine, and it’s one of Robby’s favorites. :)

Topping ingredients

  • 1/3 c. shelled pecans
  • 1/4 c. white sugar
  • 1 tsp. cinnamon
  • 1 c. chocolate chips

Cake ingredients

  • 2 c. flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 stick (4 oz.) unsalted butter, softened
  • 1 c. white sugar
  • 2 large eggs, at room temperature
  • 1 c. sour cream (I substitute greek-style yogurt)
  • 1 tsp. vanilla extract


  1. Preheat oven to 350°.
  2. Put pecans into a small skillet and cook over low heat for 5 min. Let cool slightly, then coarsely chop. Mix chopped pecans with 1/4 c. sugar and 1 tsp. cinnamon.
  3. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat butter and 1 c. sugar until fluffy (approx. 5 min.).
  5. Beat in eggs, one at a time, then beat in the sour cream/yogurt and vanilla.
  6. Fold in the flour mixture until just combined.
  7. Spread half of the batter into a greased 8″x8″ square baking pan, and sprinkle with half the pecan topping and half the chocolate chips.
  8. Gently spread the remaining batter over the filling, then top with the remaining pecan topping and chocolate chips.
  9. Bake until golden brown, approx. 35 min.

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