It's hard to believe this honey pecan coffee cake is kosher for Passover

It's hard to believe this honey pecan coffee cake is kosher for Passover

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There are certain things that appear at nearly every Passover seder. Of course, there are the required foods for the seder plate: ‘bitter herbs,’ hard-boiled eggs, and a generally sad-looking chicken bone. Then there are those dishes that aren’t required, but seem to make an appearance at every Jewish household: potato kugel (noodle kugel’s way less attractive cousin), a beef brisket that just doesn’t compare to the slow-smoked BBQ variety, and gefilte fish, which, just don’t even get me started.

Matzo ball soup is generally the one saving grace of the seder. But chances are your grandma or mom or whoever is the most trusted chef in the family is already in charge of that revered dish. If you want to be a Passover hero, bring a dessert that isn’t terrible, which – judging by the brownies and cookies at my childhood seders – is harder to pull off than it seems.

This coffee cake is surprisingly moist thanks to plenty of honey, and the toasted pecans, cranberries and chocolate chips add plenty of flavor and texture.

Consider it your reward for keeping a smile on your face while you eat your aunt’s gefilte fish.


  • 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.


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