Home Breakfast & Brunch Mocha Streusel Coffee Cake

Mocha Streusel Coffee Cake

mochacoffeecakePrep Time 25 Minutes   Total Time 2:30 hours   Makes 12 servings

Layers of nutty, brown sugar streusel with chocolate chips and coffee

 

 

 

 

Mocha Streusel

2/3 cup miniature semisweet chocolate chips

1/2 cup chopped pecans

1/3 cup packed brown sugar

2 tablespoons Gold Medal® all-purpose flour

1 tablespoon instant coffee granules or crystals

 

Coffee Cake

2 3/4 cups Gold Medal® all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup granulated sugar

1 cup butter or margarine, softened

1/2 teaspoon almond extract

3 eggs

1 container (8 oz) sour cream

 

Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan with removable bottom with cooking spray. In small bowl, mix all streusel ingredients; set aside.

In another small bowl, mix 2 3/4 cups flour, the baking powder, cinnamon, baking soda and salt; set aside.

In large bowl, beat granulated sugar and butter with electric mixer on medium speed, scraping bowl constantly, 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. Top 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.