Mocha Streusel Walnut Espresso Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ridiculously long name, but sounds good anyway. From Cooking Pleasures, Feb/March 2008. Ingredients:
1/2 cup packed light brown sugar |
1/4 cup all-purpose flour |
3 tablespoons unsweetened cocoa |
1 teaspoon ground cinnamon |
3 tablespoons unsalted butter, chilled |
1/2 cup unsalted butter, softened |
3/4 cup sugar |
2 tablespoons instant espresso coffee powder |
2 eggs |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup sour cream or 3/4 cup plain yogurt |
1/2 cup powdered sugar |
1 1/2 tablespoons milk |
1/4 teaspoon vanilla extract |
Directions:
1. Heat oven to 350*. Spray 9 square baking pan with cooking spray.
2. Combine all streusel ingredients except butter in bowl or food processor. Cut in 3 tbsp butter with pastry blender or 2 knives or pulse until coarse crumbs form.
3. Beat 1/2 cup butter in large bowl at medium speed until creamy. Add sugar; beat 3 minutes or until fluffy. Combine coffee powder and 2 tbsp hot water; beat into butter mixture, along with eggs and 1 tsp vanilla until blended.
4. Whisk 2 cups flour, baking powder, baking soda and salt in medium bowl. At low speed, beat in flour mixture in 3 parts alternately with sour cream, beginning and ending with flour mixture. Spread half of the batter in pan; sprinkle with half of the streusel. Spread with remaining batter; sprinkle with remaining streusel.
5. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes.
6. Meanwhile, whisk all glaze ingredients in small bowl. Drizzle over cake. Serve warm or at room temperature.
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