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Mocha Streusel Coffee Cake Recipe


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     Mocha Streusel Coffee Cake

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   12
Preptime   25 minutes

1/3 cup firmly packed brown sugar
2 Tbsp. All Purpose or Unbleached Flour
1 Tbsp. instant coffee granules or crystals
4-oz. semisweet chocolate, cut into pieces
1/2 cup pecan pieces
1 cup sugar
1 cup margarine or butter, softened
3 eggs
1/2 tsp. almond extract
2 3/4 cups All Purpose or Unbleached Flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1 (8-oz.) container plain yogurt

Heat oven to 350. Spray 10-inch tube pan with removable bottom with nonstick cooking spray. In food processor bowl with metal blade, combine brown sugar, 2 tablespoons flour and instant coffee; process with on/off pulses until mixed. Add chocolate; pulse to finely chop. Add pecans; pulse to chop. Set aside.
In large bowl, combine sugar and margarine; beat at medium speed until fluffy. Add eggs 1 at a time, beating well after each addition. Add almond extract; mix well.
Lightly spoon flour into measuring cup; level off. In small bowl, combine 2 3/4 cups flour, baking powder, cinnamon, baking soda and salt; mix well. Add half of flour mixture to sugar and egg mixture; beat at low speed just until combined. Add yogurt; blend well. Add remaining flour mixture; mix well. Spoon half of batter into sprayed pan, spreading evenly. Sprinkle with half of streausel mixture. Top with remaining batter and remaining streusel mixture.
Bake at 350 for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan on wire rack for 1 hour. Remove cake from pan. Serve warm or cool.
Serving Suggestions
12 servings.

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