Mocha Streusel Coffee Cake

 

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

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

• 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.