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Prep 25min
Total2hr30min
Servings12
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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
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Steps
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.
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Here's a gem of a coffee cake you can make ahead and freeze for up to 2 months.
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