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chocolate frangelico coffee cake with pecans

(2 ratings)
WildfloursCottageKitchen avatar
Recipe by
Kelly Williams
@WildfloursCottageKitchen
Forked River, NJ

I just love a good coffee cake, and this one is delicious! I wanted it to be something extra special so I added some Frangelico hazelnut liqueur to the batter and it took it right over the top! This one takes just a bit more effort than your regular ol' coffee cake, but worth every extra minute! Definately company~worthy! Hope you try it soon! Enjoy! ~Photos by me~

►
(2 ratings)
yield 10 -12
prep time 20 Min
cook time 1 Hr

Ingredients For chocolate frangelico coffee cake with pecans

  • COFFEE CAKE:
  • 1 c
    real butter, softened
  • 2 c
    sugar
  • 2
    extra large eggs
  • 2 tsp
    vanilla
  • 2
    cups flour
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/4 tsp
    cinnamon
  • 2 Tbsp
    frangelico hazelnut liqueur
  • 1 c
    sour cream (i alwyas use daisy brand)
  • TOPPING:
  • 1 c
    finely chopped pecans
  • 2 Tbsp
    sugar
  • 1 tsp
    cinnamon
  • CHOCOLATE GLAZE:
  • 1/2 c
    semi-sweet chocolate chips
  • 1/4 c
    (half a stick) real butter

How To Make chocolate frangelico coffee cake with pecans

  • 1
    Preheat oven to 350 degrees. For cake, cream butter and sugar in a large bowl until fluffy. Add eggs beating until smooth. Beat in vanilla. (Scrape sides and bottom as necessary.) In medium bowl, combine flour, baking powder, cinnamon and salt. Gradually add dry ingredients to creamed mixture, blending well. Beat in Frangelico. Gently fold in sour cream. Combine topping ingredients in small bowl, set aside. For chocolate glaze, melt chocolate chips and butter in small saucepan over low heat, stirring until smooth. Or microwave on medium, stirring every minute, til melted. Stir well til smooth. Sprinkle 2 Tbl. topping in bottom of greased and floured 9" tube pan. Spoon half of the cake batter into pan. Do dollops, then smooth flat. Sprinkle 4 Tbl. topping evenly over cake batter. Drizzle half of glaze over topping. Spoon remaining batter into pan. Sprinkle with remaining topping. Reserve remaining glaze. (About a 1/4 cup.)Bake 1-1 1/4 hours or until a toothpick inserted in center of cake comes out clean. Cool in pan. When it's still a little warm, but not hot, you can transfer to a serving plate. Reheat remaining glaze and drizzle over cake. *If you heat it too much and it's too runny, just pop it into the freezer for a few minutes to thicken a little. You want it to be like syrup. *I had some leftover chopped nuts (about 2 Tbl.), so I added some cinnamon and sugar to them and sprinkled them over the glaze before it dried. Looks beautiful and tastes AMAZING! Enjoy!!
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