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Mocha Streusel Coffee Cake

(2)
  0 reviews
  • 25 min prep time
  • 2 hr 30 min total time
  • 15 ingredients
  • 12 servings
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Layers of nutty, brown sugar streusel with chocolate chips and coffee set this coffee cake on a pedestal – perfect for a dessert treat.

Ingredients

Streusel

1/3
cup packed brown sugar
2
tablespoons all-purpose flour
1
tablespoon instant coffee granules or crystals
4
oz semisweet baking chocolate, cut into 1-inch pieces
1/2
cup pecan pieces

Coffee Cake

1
cup granulated sugar
1
cup butter or margarine, softened
3
eggs
1/2
teaspoon almond extract
2 3/4
cups all-purpose flour
2
teaspoons baking powder
1
teaspoon ground cinnamon
1/4
teaspoon baking soda
1/4
teaspoon salt
1
container (8 oz) plain yogurt

Steps

  • 1 Heat oven to 350°F. Spray angel food (tube cake) pan with cooking spray. In food processor bowl with metal blade, place brown sugar, 2 tablespoons flour and the instant coffee. Cover; process with on-and-off pulses until mixed. Add chocolate; pulse to finely chop. Add pecans; pulse to chop. Set aside.
  • 2 In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. Beat in 1 egg at a time until well blended. Add almond extract; mix well.
  • 3 In small bowl, mix 2 3/4 cups flour, the baking powder, cinnamon, baking soda and salt. Add half of flour mixture to sugar-egg mixture; beat with electric mixer on low speed just until combined. Add yogurt; blend well. Add remaining flour mixture; mix well.
  • 4 Spoon half of batter into pan, spreading evenly. Sprinkle with half of streusel mixture. Top with remaining batter and remaining streusel mixture.
  • 5 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. Serve warm or cool.
  • 1 Heat oven to 350°F. Spray angel food (tube cake) pan with cooking spray. In food processor bowl with metal blade, place brown sugar, 2 tablespoons flour and the instant coffee. Cover; process with on-and-off pulses until mixed. Add chocolate; pulse to finely chop. Add pecans; pulse to chop. Set aside.
  • 2 In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. Beat in 1 egg at a time until well blended. Add almond extract; mix well.
  • 3 In small bowl, mix 2 3/4 cups flour, the baking powder, cinnamon, baking soda and salt. Add half of flour mixture to sugar-egg mixture; beat with electric mixer on low speed just until combined. Add yogurt; blend well. Add remaining flour mixture; mix well.
  • 4 Spoon half of batter into pan, spreading evenly. Sprinkle with half of streusel mixture. Top with remaining batter and remaining streusel mixture.
  • 5 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. Serve warm or cool.

Expert Tips

Make a date to meet for coffee or tea with friends, and bring along this warm coffee cake--what a nice surprise. Remember to take a plastic knife and some paper plates or napkins, too.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
Calories from Fat
210
% Daily Value
Total Fat
23g
36%
Saturated Fat
12g
62%
Trans Fat
1g
1%
Cholesterol
95mg
32%
Sodium
300mg
12%
Total Carbohydrate
54g
18%
Dietary Fiber
2g
8%
Sugars
29g
29%
Protein
7g
7%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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