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Mocha Coffee Cake

Mocha Coffee Cake

This mocha coffee cake proves that a sleepless toddler morning can still produce a genuinely impressive breakfast bake with almost no advance planning. This mocha coffee cake recipe layers a double chocolate espresso streusel around a tender, coffee-infused crumb, delivering everything a proper mocha crumb cake should taste like. Whether served at a brunch potluck or sliced for a quiet Wednesday afternoon slump, this espresso coffee cake earns a permanent spot in the regular rotation.
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Prep Time 25 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Coffee Cake
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

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

Equipment

  • 9x9 inch baking pan
  • Mixing bowls
  • Whisk

Method
 

  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.

Recipe Notes

Instant espresso powder: I always use this in the streusel, since it gives a much stronger coffee punch than brewed coffee alone.
Brewed coffee: I always let mine cool completely before adding it to the batter, since hot coffee scrambles the egg.
Butter: I keep mine cold for the streusel, since warm butter melts into a paste instead of crumbs.
Cocoa powder: I use good quality cocoa in the streusel, since it makes a real difference in the chocolate flavor.
Flour: I always spoon and level mine into the measuring cup to avoid a dry, dense cake.