Milk chocolate, cinnamon and pecans layered in an incredibly soft and moist homemade sour cream cake. Chocolate Cinnamon Coffee Cake is one fantastic coffee cake! I had an idea this was going to be good….I just didn’t know how good! When I was finished making the batter, which was gorgeous by the way, I knew the cake portion of this recipe was going to be excellent.
The batter for this cake is thick and fluffy, good grief I loved just looking at it before it was baked! It’s a dream batter and you could use it for so many other flavor combinations. I have to admit though, the semi sweet chocolate chips and chunks plus the cinnamon and pecan that are in the middle and on top of the cake are PERFECT!! When you take that first bite of half melted chocolate, cinnamon and pecans you think you’re in heaven and then comes the soft , moist texture of the cake and it’s like…it doesn’t get any better than this. I love this coffee cake, it’s got it all! We’re going to make Chocolate Chip Cinnamon Pecan Coffee Cake together so let’s gather the ingredients.
Chocolate Chip Cinnamon Pecan Coffee Cake Ingredients:
- 1 cup semi sweet chocolate chips
- 1 cup semi sweet chocolate chunks (you can use a semi sweet chocolate bar broken into chunks or use milk chocolate chips)
- 3/4 cup chopped pecans
- 1 1/2 Teaspoons ground cinnamon
- 2 cups sugar, divided (2/3 cup for the topping and 1 1/3 cup for the batter)
- 2 2/3 cups all purpose flour
- 1 1/2 Teaspoons baking soda
- 3/4 Teaspoon baking powder
- 1/2 Teaspoon salt
- 3/4 cup butter, room temperature
- 3 eggs, room temperature
- 1 Teaspoon vanilla extract
- 1 1/2 cups sour cream
We start the recipe by placing the topping ingredients ,the semi chocolate chips and chunks, pecans, cinnamon and 2/3 cup of sugar in a medium bowl and stirring the ingredients together to combine them. Set the mixture aside while we make the homemade sour cream batter.
Place the room temperature butter and the remaining 1 1/3 cups of sugar in a large bowl and beat the ingredients with an electric mixer on medium speed until they are light and fluffy. Add the eggs to the batter one at a time, beating well after each addition of egg. Add the vanilla to the bowl and beat until well incorporated.
Place the dry ingredients (Flour, baking soda, baking powder and salt) into a large bowl and swirl the ingredients together with a fork to combine them. We are ready to add the flour and sour cream to the wet ingredients ,alternately. If you’ve never done this before it’s just a matter of adding the flour mixture to the batter alternately with the sour cream. We always start with the addition of flour and end with the addition of flour.
With each addition of flour and sour cream to the batter we are only going to beat until the ingredient is “just incorporated” into the batter. So, this is what it’s going to look like….Add 1/3 of the flour to the batter, mix with an electric mixer until it’s just incorporated into the batter. Add 1/2 the sour cream to the batter and mix just until it’s incorporated into the batter. Add another 1/3 cup of flour , mixing til just incorporated. Add the last 1/2 of sour cream, again mixing until just incorporated and finally the last third cup of flour, mixing just until incorporated.
Place half of your gorgeous homemade sour cream batter into a greased 13×9 inch baking pan, spreading it to the edges of the pan.
Grab the topping ingredients we’ve already mixed together and sprinkle half of it over the top of the batter evenly.
Spread the remaining cake batter over top of the topping you just sprinkled. Spread the batter to the edges of the pan to cover the topping.
Sprinkle the remaining topping over the batter making sure the whole surface gets covered. Bake the cake in a 350 degree oven for 40 – 45 minutes or until a toothpick inserted in the center comes out clean. Cool the cake completely before cutting it, it’s tough to wait, but let it cool.
Chocolate Chip Cinnamon Pecan Coffee Cake, it has it all honey. A soft ,moist ,homemade sour cream cake topped and stuffed with CHOCOLATE, CINNAMON PECANS! This is drool worthy sweethearts and it’s “What’s For Dessert?” ENJOY!
PIN IT FOR LATER
Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Yellow Sour Cream Cake with Fudge Frosting...Apple Nut Sour Cream Coffee Cake…Apple Sour Cream Cake...Apple Sundae Dessert...Banana Bars with Cream Cheese Frosting
Chocolate Cinnamon Coffee Cake
This delicious coffee cake is made with chocolate chips as well as chopped chocolate. The cinnamon, chocolate and pecans make for one delicious coffee cake.
Servings: 12
Ingredients
- 1 cup milk chocolate chips
- 1 cup semi sweet chocolate bar cut into pieces or use semi sweet chips
- 1 1/2 Teaspoons ground cinnamon
- 2 cups sugar, divided
- 2 2/3 cup all purpose flour
- 1 1/2 Teaspoons baking soda
- 3/4 Teaspoons baking powder
- 1/2 Teaspoon salt
- 3/4 cup butter, softened
- 3 eggs, room temperature
- 1 Teaspoon vanilla extract
- 1 1/2 cups sour cream, room temperature
Instructions
- Preheat the oven to 350 degrees. Grease a 13x9 inch baking pan with shortening.
- Place the milk chocolate chips and semi sweet chocolate chunks or chips if using those in a medium size bowl along with the 1 1/2 Teaspoons of cinnamon and 2/3 cup sugar. Stir to combine the ingredients and set them aside.Place the flour, baking soda, baking powder and salt in a large bowl. Stir the ingredients to combine them and set them aside. Place the room temperature butter and the remaining 1 1/3 cups of sugar in a large bowl. Beat the ingredients with an electric mixer on medium speed until light and fluffy. Add the eggs to the bowl one at a time , beating well after each addition of egg. Add the vanilla to the bowl and beat until incorporated. Add the flour to the bowl alternately with the sour cream. For those of you who have never added flour and sour cream to a batter alternately this is what it will look like - Always start with the flour and end with the flour. Add a third of the flour, beat it into the batter until just incorporated. Add 1/2 the sour cream to the bowl, beat it into the batter until just incorporated. Add another third of flour, beat until just incorporated. Add the remaining sour cream, beating until just incorporated. Add the remaining flour to the batter and beat until just incorporated. Pour half the batter into your prepared baking pan. Top the batter with half the chocolate mixture. Pour the remaining batter over the chocolate mixture smoothing the batter out to cover the chips. Top the batter with the remaining chocolate mixture. Bake in a preheated 350 degree oven for 40 - 45 minutes or until a toothpick inserted in the center comes out clean. Cool the cake completely before serving.
Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!
Looking for more coffee cake recipes, try these from other bloggers...Chocolate Chip Crumb Cake…Chocolate Chip Banana Bread
I wish I had a piece of this with my coffee this morning. Love the flavors. I am picturing the thick fluffy batter and want to eat a spoon raw..lol.
Oh it was so good!! You’d love it Jersey Girl!