Delicious coffee cake with a lovely crunchy topping.

Coffee Cake3

Coffee Cake3

Pecan & Chocolate Swirl Coffee Cake

Marla Hingley
Delicious coffee cake with a lovely crunchy topping.
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 8



  • 3/4 cup pecans chopped
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 2 tsp cinnamon
  • 1/4 cup GF semi-sweet chocolate chips


  • 2 cups Bob’s Red Mill Biscuit & Baking Mix or GFC Flour Blend
  • 2/3 cup butter or margarine
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup GF sour cream


  • Filling: mix all ingredients into a bowl and set aside.
  • Cake: Using a mixer, cream butter and sugar, then add eggs one at a time, then vanilla. Next alternately add the Baking Mix and sour cream, mixing just enough to incorporate.
  • Into a greased 9” spring form pan, spoon 1/3 of the cake batter into pan, completely covering the pan bottom.
  • Sprinkle 1/3 of the filling over the batter (reserve two tablespoons of filling for the top). Layer the remaining batter and filling, then top with the reserved filling.
  • Using a knife, cut into the batter to ‘chunk’ up the top, then bake at 350°F for 45 to 50 minutes or until toothpick comes out clean.
Tried this recipe?Let us know how it was!
See also  Berry Cream Cups


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  1. Glad you are enjoying the site. Let us know what you think of the cake (its one of my favorites!)

  2. Everything on our site is gluten free. What ingredient makes you think it’s not?

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