Make Ahead
Mocha Streusel Coffee Cake
Prep Time: 25 Minutes Start to Finish: 2 Hours 30 Minutes 12 servings
- Streusel
- 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
1 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.
2 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.
3 Spoon half of the batter into pan; spread evenly. Sprinkle with half of the streusel. Repeat with remaining batter and streusel.
4 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.
1 Serving: Calories 480; Total Fat 27g (Saturated Fat 14g, Trans Fat 0.5g); Cholesterol 95mg; Sodium 310mg; Total Carbohydrate 54g (Dietary Fiber 2g); Protein 6g Exchanges: 2 Starch, 1½ Other Carbohydrate, 5 Fat Carbohydrate Choices: 3½
Make-Ahead Magic Bake as directed and cool completely. Wrap the cake tightly and freeze up to 2 months.
