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–+ servings

Mocha Streusel Coffee Cake

Couverts12 servings
Deel op Facebook Print Recipe

Ingredients

TREUSEL

  • ⅔ cup miniature semisweet chocolate chips
  • ½ cup chopped pecans
  • ⅓ cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon instant coffee granules or crystals

COFFEE CAKE

  • 2¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup butter softened
  • ½ teaspoon almond extract
  • 3 eggs
  • 1 container 8 oz sour cream

Instructions

  • Heat oven to 350°F.
  • Spray bottom and side of 10-inch angel food (tube) cake pan with cooking spray.
  • In small bowl, mix streusel ingredients; set aside.
  • In medium bowl, mix 2¾ cups flour, the baking powder, cinnamon, baking soda and salt.
  • In large bowl, beat granulated sugar and butter with electric mixer on medium speed until light and fluffy.
  • Beat in almond extract.
  • Add eggs, one at a time, beating well after each addition.
  • Add half of the flour mixture; beat on low speed just until combined.
  • Beat in sour cream until well blended.
  • Beat in remaining flour mixture.
  • Spoon half of the batter into pan; spread evenly.
  • Sprinkle with half of the streusel.
  • Repeat with remaining batter and streusel.
  • Bake 55 to 65 minutes or until toothpick inserted in center comes out clean.
  • Cool upright in pan on cooling rack 1 hour.
  • Remove cake from pan.

Notes & Wine Advice

Make-Ahead Magic
Bake as directed and cool completely. Wrap the cake tightly and freeze up to 2 months.

Nutrition values

Calories: 480 kcal
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Course; Cake