Mocha Streusel Coffee Cake Recipe

Name: Mocha Streusel Coffee Cake
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: Serves 1 or more
Ingredients: Miniature Semisweet Chocolate Chips; Pecans; 1/2 cup packed light brown sugar; All Purpose Flour; Instant Coffee Granules; Gold Medal All Purpose Flour; 2 teaspoons baking powder; Ground Cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 3/4 cups granulated sugar; 1 1/2 cups (3 sticks) unsalted butter, cold; 1 teaspoon almond extract; 4 large eggs; 1 cup sour cream

Indulge in this decadent Mocha Streusel Coffee Cake! Layers of buttery, brown sugar streusel studded with rich chocolate chips and infused with the aroma of robust coffee create a heavenly coffee cake experience. This recipe is perfect for weekend brunch, coffee breaks, or any occasion that calls for a delicious treat.

Prep Time 25 mins

Cook Time 90 mins

Calories 472.9 kcal

Protein 12g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mocha Streusel Coffee Cake

Miniature Semisweet Chocolate Chips
Pecans
1/2 cup packed light brown sugar
All Purpose Flour
Instant Coffee Granules
Gold Medal All Purpose Flour
2 teaspoons baking powder
Ground Cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups granulated sugar
1 1/2 cups (3 sticks) unsalted butter, cold
1 teaspoon almond extract
4 large eggs
1 cup sour cream

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How to Make Mocha Streusel Coffee Cake

Preheat oven to 350°F (175°C). Grease and flour a 10-inch angel food cake pan with a removable bottom.
Make the streusel: In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup chopped walnuts or pecans, 1/4 cup semi-sweet chocolate chips, 1/4 teaspoon ground cinnamon, and 6 tablespoons (3 ounces) cold unsalted butter, cut into small pieces. Use your fingers or a pastry blender to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Set aside.
In a separate medium bowl, whisk together 2 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using an electric mixer until light and fluffy.
Beat in 1 teaspoon almond extract.
Add 4 large eggs one at a time, beating well after each addition.
Gradually add half of the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
Stir in 1 cup sour cream until well blended.
Gradually add the remaining dry flour mixture, mixing on low speed until just combined.
Pour half of the batter into the prepared pan and spread evenly.
Sprinkle half of the streusel topping over the batter.
Pour the remaining batter over the streusel and top with the remaining streusel.
Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for 1 hour before removing the sides of the pan.
Serve and enjoy!