Honey Pecan Swirled Coffee Cake

By MaryGladys

Ingredients

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

Details

Servings 1

Preparation

Step 1

In a 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 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.