Mocha Streusel Coffee Cake

By ninebirch

Ingredients

• 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

Details

Servings 12
Preparation time 25mins
Cooking time 27mins
Adapted from bettycrocker.com

Preparation

Step 1

1 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.

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

3 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.

4 Spoon half of the batter into pan; spread evenly. Sprinkle with half of the streusel. Top with remaining batter and streusel.

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.