August 1, 2012 | 2 Comments

Chocolate Swirl Coffee Cake

Do you like chocolate? Coconut? Pecans or walnuts? How about in a delicious coffee cake? This really simple recipe is quite wonderful and so quick to prepare. You can have this oven ready in about 10 minutes or less. This fabulous coffee cake with coconut, nuts and chocolate chips is sure to be one you will love. It’s great to serve for breakfast, brunch, or just to snack on. Serve it with a tall glass of milk or hot tea. Yum.

I found the recipe in my 1972 edition Betty Crocker cookbook around 1978 and have been baking it ever since. I love this delicious coffee cake and think you will enjoy it too. I have made some changes to this by increasing the nuts and coconut, but the major change I would add to this recipe (which I didn’t do in this batch) is to add sour cream. That would help increase the moistness of the recipe.

Here’s a view of this beautiful coffee cake.

Chocolate chips are swirled into the batter and the topping has pecans and coconut. Yum, yum.

Here’s another close up so you can see the texture.

Here’s what I did.

Put bisquick in a mixing bowl.

Add sugar.

Add egg.

Add milk.

Add melted butter. At this point I would also add sour cream the next time I make it.

Whisk all ingredients together and beat for 30 seconds.

Spray a nine-inch square pan with cooking spray.

Pour batter into prepared pan.

Melt chocolate chips in microwave. It took 90 seconds at 50% power.

Here the chocolate is melted.

Here I’ve spread the chocolate over top of the batter.

Now I’m taking a knife and swirling the chocolate into the batter.

Here’s a picture of the chocolate swirled into the batter.

Place finely diced pecans, walnuts, or any other kind of nut in mixing bowl.

Add coconut.

Add sugar.

Add melted butter.

Stir all the topping ingredients together thoroughly.

Sprinkle the topping ingredients evenly over top of the chocolate-swirled batter.

Bake at 350 for about 35 minutes or until done. Test with a toothpick for doneness. When toothpick inserted in center comes out clean then the coffee cake is done.

Here’s another picture of this coffee cake.

Here’s a close up of the texture.

This is a great coffee cake to go along with morning tea.

Here’s a close up so you can see the texture.

Better hurry up and grab a piece. It’ll be gone soon!

Here’s the recipe.

CHOCOLATE SWIRL COFFEE CAKE

(Recipe adapted from Betty Crocker cookbook)

1/2 cup coconut

1/3 cup chopped nuts (I used finely diced pecans)

½ cup sugar

4 tbsp. melted butter

2 cups buttermilk baking mix (bisquick)

½ cup sugar

1 egg

3/4 cup milk

1/2 cup sour cream (my suggested addition to make this coffee cake a little moister)

1/3 cup chocolate chips, melted

Heat oven to 400°. Grease 9×19” square pan. Stir together coconut, nuts, ½ cups sugar and 2 tbsp. melted butter; set aside. Mix baking mix, ½ cup sugar, 2 tbsp. melted butter, egg, sour cream, and milk. Beat vigorously ½ minute. Pour into prepared pan. Melt chocolate chips in microwave at 50% power for about 90 seconds. Spoon melted chocolate over batter; with knife, cut through batter several times for a marbled effect. Sprinkle coconut mixture evenly over top. Bake 30-40 minutes or until cake tests done with toothpick. Serve warm. Serves 12.