Mocha Almond Coffee Cake
This mocha almond coffee cake combines rich mocha flavor with crunchy almonds in a moist, irresistible cake. Perfect for any occasion.
Ingredients
For the Cake:
- All-purpose flour: 2 cups
- Cocoa powder: ¼ cup
- Ground coffee instant or espresso: 2 tablespoons
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Granulated sugar: 1 cup
- Butter softened: ½ cup
- Eggs: 2
- Buttermilk: ¾ cup
- Almond extract: 1 teaspoon
For the Streusel:
- Brown sugar: ½ cup
- Ground cinnamon: 1 teaspoon
- Sliced almonds: ½ cup
- Cold butter cubed: 3 tablespoons
Instructions
Prepare the Cake
- Preheat oven to 350°F (175°C). Grease a round cake pan.
- In a large bowl, mix flour, cocoa, ground coffee, baking powder, and baking soda.
- In another bowl, cream sugar and butter until light and fluffy.
- Beat in eggs one at a time. Add the buttermilk and almond extract.
- Gradually add dry ingredients and mix until smooth.
Prepare the Streusel
- In a small bowl, combine brown sugar, cinnamon, and almonds.
- Cut in cold butter to form a crumbly texture.
- Assemble the Cake
- Pour half the batter into the prepared pan. Sprinkle half of the streusel mixture on top.
- Add the rest of the batter and top with the remaining streusel.
Bake
- Bake for 40-45 minutes or until a toothpick comes out clean.
Cool and Serve
- Let the cake cool for 10–15 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 4%
- Iron: 8%
- Vitamin C: 5%
- Potassium: 6%
Additional Notes and Tips
- For an extra nutty crunch, add more sliced almonds to the batter.
- This cake pairs perfectly with your morning coffee or afternoon tea.
- Store in an airtight container for up to 3 days. This cake keeps getting better!