Try this coffee cake recipe for the Passover / Pesach festival, one of many breakfast recipes suitable for both breakfast and lunch during the Passover / Pesach festival. To comply with the Kosher for Passover dietary laws, matzo meal substitutes for the flour. The following recipe for coffee cake has several steps, but I have tried to simplify them into a list format for ease of reading.

Honey Pecan Swirled Coffee Cake Recipe

1 - 1/4 cups honey, divided
1 cup chopped toasted pecans
1/2 cup dried cranberries
1/2 cup (3 oz. or 88.72 milliliters) semi-sweet chocolate chips
2 tablespoons unsweetened cocoa powder
6 eggs, separated
3/4 cup matzo meal
6 tablespoons potato starch
1/2 teaspoon salt

Instructions for the Honey Pecan Swirled Coffee Cake recipe:

  1. In a medium bowl, mix together 1/2 cup honey, pecans, cranberries, chocolate chips and cocoa powder.
  2. In a separate bowl, combine remaining 3/4 cup honey, egg yolks, matzo meal, potato starch and salt.
  3. In a small bowl, beat egg whites until soft peaks form.
  4. Fold 1/4 of whites into egg yolk mixture.
  5. Mix egg yolk mixture back into remaining egg whites.
  6. Spread 1/3 of batter in greased 9-inch (22.86-centimeter) 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 degrees Fahrenheit (160 degrees Celsius or Centigrade) for 45 minutes, or until cake starts to pull from sides of pan and toothpick inserted near center comes out clean.
  7. Cool 10 minutes; remove cake from pan and cool on wire rack.
  8. Serve warm or at room temperature.

Makes 8 servings.

Nutritional Information Per Serving: Calories: 418; Calories from Fat: 34%; Carbohydrates: 66.4 grams; Cholesterol: 160 milligrams; Dietary Fiber: 2.53 grams; Fat Total: 17.2 grams; Protein: 7.09 grams; Sodium: 185 milligrams.

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