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Chocolate Chip-Pecan Coffee Cakes

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  • Prep Time 15 min
  • Total Time 40 min
  • Servings 6
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We used jumbo muffin cups to create single-serving coffee cakes made with chocolate chips and pecans.

Brooke McLay Recipe by Brooke McLay
February 7, 2012

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

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

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
348.0
% Daily Value
Total Fat
24.0g
37%
Saturated Fat
9.6g
48%
Cholesterol
43.9mg
15%
Sodium
29.8mg
1%
Total Carbohydrate
35.6g
12%
Dietary Fiber
3.1g
12%
Sugars
31.3g
Protein
4.4g
% Daily Value*:
Vitamin C
0.20%
0%
Calcium
6.30%
6%
Iron
8.50%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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