Chocolate Chip-Pecan Coffee Cakes

Chocolate Chip-Pecan Coffee Cakes

Blogger Brooke McLay from Cheeky Kitchen turns a traditional coffee cake into an indulgent single-serving treat with the addition of dark chocolate and pecans.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

6

servings

Coffee Cake
2
cups Original Bisquick® mix
2/3
cup milk
1
egg
2
tablespoons granulated sugar
1
cup dark chocolate chips
1/2
cup chopped pecans
Topping
1/3
cup Original Bisquick® mix
1/3
cup packed brown sugar
1/4
teaspoon ground cinnamon
2
tablespoons cold butter
1/4
cup chopped pecans
2
tablespoons dark chocolate chips
  1. Heat oven to 400°F. Spray 6 jumbo muffin cups with baking spray with flour.
  2. In medium bowl, stir together 2 cups Bisquick mix, the milk, egg and granulated sugar until well blended. Stir in 1 cup chocolate chips and 1/2 cup pecans. Divide batter evenly among muffin cups.
  3. In small bowl, stir together 1/3 cup Bisquick mix, the brown sugar, cinnamon and butter with fork until crumbly. Stir in 1/4 cup pecans and 2 tablespoons chocolate chips. Sprinkle topping over batter in cups.
  4. Bake 16 to 20 minutes or just until tops spring back when lightly touched. Cool 5 minutes. Remove from pan to cooling rack. Serve warm or cool.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can make this coffee cake in a greased 8-inch square pan instead. Bake 25 minutes or until toothpick inserted in center comes out clean. Cut into 9 squares to serve.
Swap walnuts for pecans for a subtle flavor twist.
For a double-chocolate, slightly sweeter coffee cake, replace half of the dark chocolate chips in both the batter and topping with milk chocolate chips.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.