Café au Lait Coffee Cake

Name: Café au Lait Coffee Cake
Yield: 1 cake
Ingredients: Crumb Topping; 1 tsp (5 mL) instant coffee granules; 1/2 cup (125 mL) brown sugar; 2/3 cup (150 mL) all-purpose flour; 1 1/2 tsp (7 mL) ground cinnamon; 1/3 cup + 1 tbsp (90 mL) cold butter diced; 1 cup (250 mL) semi-sweet chocolate chips; 1 1/4 cups (310 mL) chopped pecans; Cake; 1/2 cup (125 mL) butter softened; 1 cup (250 mL) sugar; 2 eggs; 1 cup (250 mL) sour cream; 2 tbsp (30 mL) instant coffee granules; 2 tbsp (30 mL) water warm; 2 3/4 cups (680 mL) all-purpose flour; 1 tbsp (15 mL) baking powder; 1/2 tsp (2 mL) baking soda; 1/2 tsp (2 mL) salt; 1 cup (250 mL) Milk

This recipe is taken from the 1998 Milk Calendar. A delicious moist cake with the flavours of chocolate, cinnamon, pecans and of course coffee. What could be better?

Prep: 20 min
Cooking: 1 h - 1 h 5

Yields 1 cake

Ingredients

Crumb Topping
1 tsp (5 mL) instant coffee granules
1/2 cup (125 mL) brown sugar
2/3 cup (150 mL) all-purpose flour
1 1/2 tsp (7 mL) ground cinnamon
1/3 cup + 1 tbsp (90 mL) cold butter diced
1 cup (250 mL) semi-sweet chocolate chips
1 1/4 cups (310 mL) chopped pecans
Cake
1/2 cup (125 mL) butter softened
1 cup (250 mL) sugar
2 eggs
1 cup (250 mL) sour cream
2 tbsp (30 mL) instant coffee granules
2 tbsp (30 mL) water warm
2 3/4 cups (680 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) Milk

READY FOR REWARDS?

Preparation

Preheat oven to 350 °F (180 °C). Butter a 9-inch (23 cm) springform pan.

Crumb topping

In a medium bowl stir together instant coffee, brown sugar, flour and ground cinnamon. Cut in butter until crumbly and stir in chocolate chips and pecans.

Cake

In a large bowl beat together butter and sugar until light. Add eggs, one at a time, beating well until smooth. Beat in sour cream. Dissolve instant coffee in the warm water and beat into egg mixture.

In a small bowl, stir together remaining dry ingredients. Gradually stir into the creamed mixture. On low speed, begin with 1/3 of the dry mixture then half of the milk. Alternate, beating well after each addition and ending with the flour mixture.

Spread 1/2 of the batter into prepared pan and sprinkle with 1 1/2 cups (375 mL) of the crumb topping. Cover with remaining batter and sprinkle with remaining crumb topping.

Bake for 60 to 65 min or until a toothpick inserted into the centre comes out clean. If top begins to brown too quickly, loosely cover with foil.