Almond-Chocolate Coffeecake Recipe - Cooking Index
Almond-Chocolate Coffeecake Recipe - Cooking Index
| 1 cup | Coarsely-chopped almonds - toasted | |
| 3/4 cup | Light brown sugar - (firmly packed) | |
| 1/4 cup | Nestle Toll House semi-sweet | |
| Chocolate morsels | ||
| 3 tablespoons | Chopped dried apricots | |
| 2 tablespoons | Nestle Toll House baking cocoa | |
| 2 tablespoons | Taster's Choice 100% pure instant coffee | |
| 1 1/2 teaspoons | Ground cinnamon | |
| 2 3/4 cups | Flour | |
| 1 1/2 teaspoons | Baking powder | |
| 1 1/2 teaspoons | Baking soda | |
| 1/2 teaspoon | Salt | |
| 3/4 cup | Butter - softened | |
| 1 1/2 cups | Sugar | |
| 1 teaspoon | Vanilla extract | |
| 3 | Eggs | |
| 2 cups | Plain yogurt |
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.
This recipe yields 12 servings.
Description:
"Delicious!!!"
Source:
Breakfast Recipes at http://www.cooksrecipes.com
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