This cake is amazing. It offers 3 layers with a marvelous taste of coffee, a surprising crunchy streusel, and a delicious glaze on the top! It’s better to eat this cake when it’s completely cold, but will you be able to wait until then?
Prep Time: 25 minutes
Baking Time: 45-50 minutes at 325° F
Difficulty: easy
For: a Kugelhopf cake pan
For the Streusel mocha-pecans-chocolate
1. Preheat oven to 325° F.
2. In small bowl, mix flour, brown sugar and espresso powder.
3. Using a fork, cut in the butter pieces until crumbly.
4. Stir in the chocolate chips and pecans. Set aside.
For the cake
1. In medium bowl, mix flour, baking powder and salt; set aside.
2. In measuring cup, combine milk and espresso powder; set aside.
3. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds.
4. Beat on high speed 5 minutes, scraping bowl occasionally.
5. Beat flour mixture into sugar mixture alternately with milk mixture on low speed, beating just until smooth after each addition.
6. Grease a Kugelhopf pan with shortening.
7. Spread half of batter into pan.
8. Sprinkle streusel mixture over batter.
9. Carefully spread remaining batter over streusel.
10. Bake 1 hour 30 minutes to 1 hour 40 minutes or until toothpick inserted in center comes out clean.
11. Cool 20 minutes; remove from pan to cooling rack.
12. Cool completely, about 2 hours.
For the glaze
1. In small microwavable bowl, combine glaze ingredients.
2. Microwave on high 30 seconds; stir until smooth.
3. Spoon over cake, allowing some to drip down side of cake.
Inspired by: Betty Crocker
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