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Almond-Chocolate Coffeecake

Courses: Dessert
Serves: 12 people

Recipe Ingredients

1 cup 93g / 3.3ozCoarsely-chopped almonds - toasted
3/4 cup 120g / 4.2ozLight brown sugar - (firmly packed)
1/4 cup 59mlNestle Toll House semi-sweet
  Chocolate morsels
3 tablespoons 45mlChopped dried apricots
2 tablespoons 30mlNestle Toll House baking cocoa
2 tablespoons 30mlTaster's Choice 100% pure instant coffee
1 1/2 teaspoons 7.5mlGround cinnamon
2 3/4 cups 171g / 6ozFlour
1 1/2 teaspoons 7.5mlBaking powder
1 1/2 teaspoons 7.5mlBaking soda
1/2 teaspoon 2.5mlSalt
3/4 cup 148g / 5.2ozButter - softened
1 1/2 cups 297g / 10ozSugar
1 teaspoon 5mlVanilla extract
3   Eggs
2 cups 474mlPlain yogurt

Recipe Instructions

Preheat oven to 350 degrees. Generously butter a 10-inch bundt pan or 13- by 9- by 2-inch baking dish.

Combine almonds, brown sugar, chocolate chips, apricots, cocoa, coffee and cinnamon in a medium bowl; set aside.

Sift together flour, baking powder, baking soda and salt in a medium bowl and set aside.

Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and vanilla and beat for 2 more minutes. Add eggs, one at a time, beating after each addition until mixture is completely smooth. Alternately add flour mixture and yogurt; beginning and ending with flour mixture. Mix until smooth.

Pour half of the batter into prepared pan. Spread half of the filling on top; repeat. Bake for 60 to 70 minutes, or until toothpick inserted near center comes out clean.

Cool on wire rack for 10 minutes before carefully turning cake out onto rack. Serve warm with powdered sugar sifted lightly over the top, if desired.

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