Mocha Cinnamon Coffee Cake
This mocha cinnamon coffee cake is a decadent blend of chocolate, coffee, and cinnamon for a cozy, indulgent treat.
Ingredients
For the Cake:
- All-purpose flour: 2 cups
- Cocoa powder: ¼ cup
- Ground coffee espresso or instant: 2 tablespoons
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Granulated sugar: 1 cup
- Butter softened: ½ cup
- Eggs: 2
- Buttermilk: ¾ cup
- Vanilla extract: 1 teaspoon
For the Streusel:
- Brown sugar: ½ cup
- Ground cinnamon: 1 teaspoon
- Chopped pecans optional: ½ cup
- Cold butter cubed: 3 tablespoons
Instructions
Prepare the Cake
- Preheat oven to 350°F (175°C) and grease a round cake pan.
- In a large bowl, combine flour, cocoa, ground coffee, baking powder, and baking soda.
- In another bowl, beat sugar and softened butter until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Gradually stir in the dry ingredients, alternating with buttermilk.
- Add vanilla and stir until the batter is smooth.
Prepare the Streusel
- In a small bowl, mix brown sugar, cinnamon, and chopped pecans (if using).
- Cut in cold butter until the mixture forms crumbs.
- Assemble the Cake
- Pour half of the batter into the pan.
- Sprinkle half of the streusel mixture on top.
- Add the remaining batter and top with the rest of the streusel.
Bake
- Bake for 35-40 minutes or until a toothpick comes out clean.
Cool and Serve
- Let the cake cool for 15 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 310
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 4%
- Iron: 10%
- Vitamin C: 1%
- Potassium: 5%
Additional Notes and Tips
- For extra mocha flavor, add a tablespoon of coffee liqueur to the batter.
- Toast the pecans before adding them to bring out a deeper, nuttier flavor.
- Store cake in an airtight container for up to 3 days. Perfect for a breakfast or snack!