Honey Pecan Swirled Coffee Cake

Honey Pecan Swirled Coffee Cake

YIELD: Makes 8 servings


1 1/4 cups - honey, divided

1 cup - toasted pecans, chopped

1/2 cup - dried cranberries

1/2 cup (3 oz.) - semi-sweet chocolate chips

2 T - unsweetened cocoa powder

6 - eggs, separated

3/4 cup - matzo meal

6 T - potato starch

1/2 tsp. - 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°F for 45 minutes, or until cake starts to pull from sides 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.


Strictly kosher kitchens should be sure to use certified kosher for Passover products.