Almond-Chocolate Coffeecake

Recipe Ingredients

1 cup	93g / 3.3oz	Coarsely-chopped almonds - toasted
3/4 cup	120g / 4.2oz	Light brown sugar - (firmly packed)
1/4 cup	59ml	Nestle Toll House semi-sweet
		Chocolate morsels
3 tablespoons	45ml	Chopped dried apricots
2 tablespoons	30ml	Nestle Toll House baking cocoa
2 tablespoons	30ml	Taster's Choice 100% pure instant coffee
1 1/2 teaspoons	7.5ml	Ground cinnamon
2 3/4 cups	171g / 6oz	Flour
1 1/2 teaspoons	7.5ml	Baking powder
1 1/2 teaspoons	7.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
3/4 cup	148g / 5.2oz	Butter - softened
1 1/2 cups	297g / 10oz	Sugar
1 teaspoon	5ml	Vanilla extract
3		Eggs
2 cups	474ml	Plain yogurt

Recipe Instructions

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.

Source:
"Breakfast Recipes at http://www.cooksrecipes.com"

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