Mocha Streusel Coffee Cake
Ingrediënten
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
Instructies
- 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 / Tips / Wine Advice:
Make-Ahead Magic
Bake as directed and cool completely. Wrap the cake tightly and freeze up to 2 months.
Nutritional Information
Calories: 480 kcal
