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Coffeecake

Coffeecake

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1 cup toasted and chopped pecans, hazelnuts, or walnuts (or a combination thereof)
1/4 cup light brown sugar
1/3 cup mini chocolate chips
3/4 teaspoon ground cinnamon
1 tablespoon all purpose flour
2 cups sifted flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons butter, room temp
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
2/3 cup sour cream
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Let's Make It
1
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Toast the nuts for 8-10 minutes or until fragrant and lightly browned. Let cool and then coarsely chop. Set aside.
2
Cinnamon Nut Filling and Topping: In a small bowl whisk together the sugar, chopped pecans, chocolate chips, ground cinnamon and flour. Set aside.
3
Butter and flour (or spray with Baker's Joy) a 9-inch (23 cm) springform pan. Line the bottom of the pan with a circle of parchment paper.
4
In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
5
In the bowl of your electric mixer (or with a hand mixer), beat the butter until softened (about 1 minute). Gradually add the sugar and continue to beat until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.
6
Spoon half of the batter into the prepared pan, smoothing the top with an offset spatula. Sprinkle about half of the nut topping on top of the batter. Cover with the remaining batter and then sprinkle with the remaining nut topping.
7
Bake for about 45 - 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and let rest for about 10 minutes before releasing the sides of the pan. Serve warm or at room temperature with softly whipped cream.
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