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Mocha Streusel Coffee Cake

chef.tim.lee's picture
Ingredients
For streusel
  Packed brown sugar 1⁄3 Cup (5.33 tbs)
  All purpose flour 2 Tablespoon
  Instant coffee granules/Crystals 1 Tablespoon
  Semisweet baking chocolate 4 Ounce, chopped
  Pecan pieces 1⁄2 Cup (8 tbs)
For coffee cake
  Granulated sugar 1 Cup (16 tbs)
  Butter/Margarine 1 Cup (16 tbs), softened
  Eggs 3
  Almond extract 1⁄2 Teaspoon
  All purpose flour 3⁄4 Cup (12 tbs)
  Baking powder 2 Teaspoon
  Cinnamon 1 Teaspoon, ground
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Plain yogurt 8 Ounce (1 Container)
Directions

GETTING READY
1) Preheat oven hot to 350°F.

MAKING
2) Using a cooking spray grease angel food (tube cake) pan.
3) In food processor bowl add brown sugar, 2 tablespoons flour and the instant coffee.
4) Cover and process with on-and-off pulses until blended.
5) Mix chocolate and pulse to chop.
6) Mix pecans and pulse to chop. Keep aside.
7) In a large bowl, using electric mixer beat granulated sugar and butter on medium speed. 8) Beat in 1 egg at a time until well blended.
9) Mix almond extract to it.
10) In a small bowl, mix 2 3/4 cups flour, baking powder, cinnamon, baking soda and salt. 11) Mix half of flour mixture to sugar-egg mixture and beat with electric mixer on low speed. 12) Add yogurt and mix thoroughly.
13) Add remaining flour mixture and blend.
14) Transfer half of batter into pan and spread evenly.
15) Sprinkle half of streusel mixture over it.
16) Add remaining batter and remaining streusel mixture over it.
17) Bake for 55 to 65 minutes.
18) In the cooling rack, cool upright for 1 hour.
19) Take off cake from pan.

SERVING
20) Serve warm or cool.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pecan
Preparation Time: 
45 Minutes
Cook Time: 
65 Minutes
Ready In: 
110 Minutes
Servings: 
16

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