Best 2 Mocha Streusel Coffee Cake Recipes

Introducing a tantalizing treat for coffee and dessert lovers alike – the delectable mocha streusel coffee cake. This irresistible indulgence is a perfect blend of rich mocha flavors, sweet and crumbly streusel topping, and a moist, tender crumb. Whether you're looking to wow your guests at a special brunch or simply want to enjoy a cozy weekend treat, this mocha streusel coffee cake is sure to delight your taste buds with its irresistible combination of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

MOCHA STREUSEL COFFEE CAKE

Mocha Streusel Coffee Cake image

Layers of nutty, brown sugar streusel with chocolate chips and coffee set this coffee cake on a pedestal - perfect for a dessert treat.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h30m

Yield 12

Number Of Ingredients 15

Ingredients

1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1 tablespoon instant coffee granules or crystals
4 oz semisweet baking chocolate, cut into 1-inch pieces
1/2 cup pecan pieces
1 cup granulated sugar
1 cup butter or margarine, softened
3 eggs
1/2 teaspoon almond extract
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 container (8 oz) plain yogurt

Steps:

Heat oven to 350°F. Spray angel food (tube cake) pan with cooking spray. In food processor bowl with metal blade, place brown sugar, 2 tablespoons flour and the instant coffee. Cover; process with on-and-off pulses until mixed. Add chocolate; pulse to finely chop. Add pecans; pulse to chop. Set aside.
In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. Beat in 1 egg at a time until well blended. Add almond extract; mix well.
In small bowl, mix 2 3/4 cups flour, the baking powder, cinnamon, baking soda and salt. Add half of flour mixture to sugar-egg mixture; beat with electric mixer on low speed just until combined. Add yogurt; blend well. Add remaining flour mixture; mix well.
Spoon half of batter into pan, spreading evenly. Sprinkle with half of streusel mixture. Top with remaining batter and remaining streusel mixture.
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. Serve warm or cool.

MOCHA STREUSEL COFFEE CAKE

Mocha Streusel Coffee Cake image

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

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h30m

Yield 12

Number Of Ingredients 15

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

Steps:

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.
In another small bowl, mix 2 3/4 cups flour, the baking powder, cinnamon, baking soda and salt; set aside.
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.
Spoon half of the batter into pan; spread evenly. Sprinkle with half of the streusel. Top with remaining batter and streusel.
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.

Nutrition Facts : Calories 480, Carbohydrate 53 g, Cholesterol 105 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 29 g, TransFat 1 g

Tips:

Use fresh coffee grounds for the best flavor.

Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making the cake light and tender.

Be sure to mix the dry ingredients together before adding them to the wet ingredients. This will help to prevent the batter from becoming lumpy.

Do not overmix the batter. Overmixing can toughen the cake.

Sprinkle the streusel topping over the batter before baking. This will create a delicious, crunchy crust.

Bake the cake until a toothpick inserted into the center comes out clean. Do not overbake, or the cake will become dry.

Let the cake cool completely before serving. This will help to set the streusel topping.

Conclusion:

This mocha streusel coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. The cake is moist and flavorful, with a delicious streusel topping. It is sure to be a hit with everyone who tries it. Enjoy!