Mocha Pecan Coffee Cake
A rich, mocha-flavored cake with a crunch from toasted pecans, offering the perfect balance of sweetness and depth.
Ingredients
For the Cake
- All-purpose flour: 2 cups
- Cocoa powder: ¼ cup
- Instant coffee or espresso powder: 2 tablespoons
- Baking powder: 1 teaspoon
- Baking soda: ½ teaspoon
- Granulated sugar: 1 cup
- Butter room temperature: ½ cup
- Eggs: 2 large
- Buttermilk: ¾ cup
- Vanilla extract: 1 teaspoon
For the Streusel Topping
- Brown sugar: ½ cup
- Ground cinnamon: 1 teaspoon
- Cold butter cubed: 3 tablespoons
- Chopped pecans toasted: ½ cup
Instructions
Prepare the Cake
- Preheat oven to 350°F (175°C) and grease your cake pan.
- In a bowl, whisk together flour, cocoa powder, coffee powder, baking powder, and baking soda.
- In another bowl, beat together sugar, butter, and eggs until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Stir until combined.
- Add vanilla extract and mix well.
Prepare the Streusel
- In a small bowl, mix brown sugar, cinnamon, and cold butter.
- Use a fork to combine until the mixture is crumbly. Stir in the toasted pecans.
Assemble the Cake
- Pour half of the cake batter into the prepared pan.
- Sprinkle half of the streusel topping over the batter.
- Top with the remaining cake batter and finish 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 15 minutes before serving.
Notes
Nutritional Information (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals
- Vitamin A: 6%
- Calcium: 4%
- Iron: 8%
- Vitamin C: 1%
- Potassium: 5%
Additional Notes and Tips
- For extra richness, drizzle some chocolate ganache on top once cooled.
- Toast the pecans lightly before using them to enhance their flavor.
- Store in an airtight container for up to 3 days. Enjoy with your morning coffee or as an afternoon snack.