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Coffeecake: Mocha Streusel Coffee Cake

Source of Recipe

Pillsbury Christmas Baking, Nov 2000


List of Ingredients

STREUSEL:
1/3 cup firmly packed brown sugar
2 tablespoons pillsbury best all purpose flour or unbleached flour
1 tablespoon instant coffee granules or crystals
4 ounces semisweet chocolate -- cut into pieces
1/2 cup pecan pieces

COFFEE CAKE:
1 cup sugar
1 cup margarine or butter -- softened
3 eggs
1/2 teaspoon almond extract
2 3/4 cups pillsbury best all purpose flour or unbleached flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 8 ounce container plain yogurt


Recipe

Heat oven to 350ºF. Spray 10-inch tube pan with removable bottom with nonstick cooking spray. In food processor bowl with metal blade, combine brown sugar, 2 tablespoons flour and instant coffee; process with on/off pulses until mixed. Add chocolate; pulse to finely chop. Add pecans; pulse to chop. Set aside.

In large bowl, combine sugar and margarine; beat at medium speed until fluffy. Add eggs 1 at a time, beating well after each addition. Add almond extract; mix well. Lightly spoon flour into measuring cup; level off. In small bowl, combine 2 3/4 cups flour, baking powder, cinnamon, baking soda and salt; mix well. Add half of flour mixture to sugar and egg mixture; beat at low speed just until combined. Add yogurt; blend well.

Add remaining flour mixture; mix well. Spoon half of batter into sprayed pan, spreading evenly. Sprinkle with half of streusel mixture. Top with remaining batter and remaining streusel mixture. Bake at 350ºF. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan on wire rack for 1 hour. Remove cake from pan. Serve warm or cool. 12 servings.