By Heidi Sutton

This Honey Pecan Swirled Coffee Cake is the perfect addition to your Passover table. Packed with pecans, dried cranberries and chocolate chips, you can enjoy a slice with coffee in the morning or warm with ice cream for dessert in the evening!

Honey Pecan Swirled Coffee Cake

Recipe courtesy of National Honey Board

YIELD: Makes 8 servings

 INGREDIENTS: 

1 1/4 cups honey, divided

1 cup toasted pecans, chopped

1/2 cup dried cranberries

1/2 cup 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

DIRECTIONS: 

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.

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