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Chocolate-Cream Cheese Coffee Cake

Southern Living DECEMBER 2003

  • Yield: Makes 2 (9-inch) cakes (about 24 servings)

Ingredients

  • 1 1/3 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup cold butter, cut up
  • 1 cup chopped pecans
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup granulated sugar

Preparation

Stir together 1 1/3 cups flour and brown sugar in a small bowl. Cut butter into flour mixture with a pastry blender or fork until crumbly; stir in pecans. Set aside.

Beat cream cheese at medium speed with an electric mixer until smooth; add granulated sugar and 1 tablespoon flour, beating until blended. Add egg and 1/2 teaspoon vanilla, beating until blended.

Spoon Chocolate Velvet Cake Batter evenly into 2 greased and floured 9-inch springform pans. Dollop cream cheese mixture evenly over cake batter, and gently swirl through cake batter with a knife. Sprinkle reserved pecan mixture evenly over cake batter.

Bake at 350° for 45 minutes or until set. Cool on a wire rack.

Whisk together powdered sugar, milk, and remaining 1/2 teaspoon vanilla extract. Drizzle evenly over tops of coffee cakes.

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