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Mocha Streusel Coffee Cake

Name: Mocha Streusel Coffee Cake
Prep time: 25 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 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

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Prep 25 min
Total 2 hr 30 min
Servings 12

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Layers of nutty, brown sugar streusel with chocolate chips and coffee set this coffee cake on a pedestal.

By Betty Crocker Kitchens

Updated Jan 15, 2007

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

Make With

Gold Medal Flour

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.

Tips from the Betty Crocker Kitchens

tip 1
Here's a gem of a coffee cake you can make ahead and freeze for up to 2 months.

Nutrition

480 Calories, 27g Total Fat, 6g Protein, 53g Total Carbohydrate, 29g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 480

Calories from Fat: 240

Total Fat: 27g; 41%

Saturated Fat: 14g; 72%

Trans Fat: 1g

Cholesterol: 105mg; 35%

Sodium: 290mg; 12%

Potassium: 160mg; 5%

Total Carbohydrate: 53g; 18%

Dietary Fiber: 2g; 8%

Sugars: 29g

Protein: 6g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;