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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 350�F. 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 350�F. 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.