Honey Pecan Swirled Coffee Cake
- 1-1/4 cups honey, divided
- 1 cup chopped toasted pecans
- 1 /2 cup dried cranberries
- 1/2 cup (3 oz.) semisweet chocolate chips
- 2 Tablespoons unsweetened cocoa powder
- 6 eggs, separated
- 3/4 cup matzo meal
- 6 Tablespoons potato starch
- 1/2 teaspoon salt
In medium bowl, mix together 1/2 cup honey, pecans, cranberries, chocolate chips, and cocoa powder.
In separate bowl, combine remaining 3/4 cup honey, egg yolks, matzo meal, potato starch, and salt.
In small bowl, beat egg whites until soft peaks form. Fold 1/4 of whites into egg yolk mixture.
Mix egg yolk mixture back into remaining egg whites.
Spread 1/3 of batter in greased 9-inch springform pan.
Spoon half of pecan mixture on top.
Repeat with remaining batter and pecan mixture.
With spoon, gently swirl filling into batter.
Bake at 325° for 45 minutes, or until cake starts to pull from side of pan and toothpick inserted near center comes out clean.
Cool 10 minutes; remove cake from pan and cool on wire rack. Serve warm or at room temperature.
Makes 8 servings.