Honey Pecan Swirled Coffee Cake

Honey Pecan Swirled Coffee Cake

Honey Pecan Swirled Coffee Cake

Prep Time

15 minutes

Cook Time

45 minutes


8 people

This mouthwateringly moist cake is filled with a delicious combination of toasted pecans, dried cranberries, and chocolate chips surrounded by a decadent honey coffee cake.

The best part? This Honey Pecan Swirled Coffee Cake is Kosher, so it’s perfect for Passover season!


Recipe and image courtesy of the National Honey Board™.


  • 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 tablespoons unsweetened cocoa powder
  • 6 eggs, separated
  • 3/4 cup matzo meal
  • 6 tablespoons potato starch
  • 1/2 teaspoon salt


  • 1 In medium bowl, mix together 1/2 cup honey, pecans, cranberries, chocolate chips and cocoa powder.
  • 2 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.
  • 3 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.
  • 4 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.


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


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