MOCHA STREUSEL COFFEE CAKE

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.