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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.

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