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Mocha Streusal Coffee Cake




Source of Recipe


unknown


List of Ingredients




STREUSEL:
1/3 cup firmly packed brown sugar
2 Tbs pillsbury best® all purpose flour
or unbleached flour
1 Tbs instant coffee granules or crystals
4 oz 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 tsp almond extract
2 3/4 cups pillsbury best® all purpose flour
or unbleached flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
1 8-ounce container plain yogurt


Recipe



1 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.
2 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.
3 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.
4 Spoon half of batter into sprayed pan, spreading evenly. Sprinkle with half of streusel mixture. Top with remaining batter and remaining streusel mixture.
5 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.
6 servings
7 HIGH ALTITUDE (ABOVE 3500 FEET): Increase flour in coffee cake to 3 cups. Bake as directed above.
8 Kitchen Tip: Baking powder can lose its effectiveness over time. Use it before the expiration date on the can. Or, to cheek if it's active, add 1 teaspoon baking powder to 1/3 cup of hot water. If the mixture bubbles vigorously, the powder is still active.
9 Ingredient Substitutions: Try Mexican chocolate instead of the semisweet chocolate in this coffee cake. Mexican chocolate contains cinnamon and almonds and is slightly grainy. Use your favorite nut, such as almonds, walnuts or hazelnuts, in place of the pecans.
10 Kitchen Tip: Alternately adding dry and liquid ingredients to batter maintains an even consistency, and incorporates the ingredients without overmixing them.
11 NUTRITION INFORMATION PER SERVING: SERVING SIZE: 1/12 of Recipe Calories 460 Calories from Fat 210 Total Fat 23 g Saturated 5 g Cholesterol 55 mg Sodium 360 mg Total Carbohydrate 55 g Dietary Fiber 2 g Sugars 30 g Protein 7 g Vitamin A 15% Vitamin C 0% Calcium 10% Iron 15% DIETARY EXCHANGES: 1 Starch, 1-1/2 Fruit, 4-1/2 Fat OR 3-1/2 Carbohydrate, 4-1/2 Fat


Servings: 12