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.

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Prep Time 15 min
Total Time 40 min
Servings 6

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.