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Honey Pecan Swirled Coffee Cake
![Honey Pecan Swirled Coffee Cake](https://honey.com/images/default/_thumbnail/honey-pecan-swirled-coffee-cake.png)
YIELD: Makes 8 servings
INGREDIENTS
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
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.