Mocha Streusel Coffee Cake

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  • 25 min prep time
  • 2 hr 30 min total time
  • 15 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 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. 4 Spoon half of batter into pan, spreading evenly. Sprinkle with half of streusel mixture. Top with remaining batter and remaining streusel mixture.
  5. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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