Cafe Au Lait Coffee Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees F.
  • Butter a 9" springform pan.
  • To make the crumb topping, stir together the instant coffee, brown sugar, flour and cinnamon in a medium bowl.
  • Cut in the butter until crumbly and stir in the chocolate chips and pecans.
  • Set aside.
  • To make the cake, beat together the butter and sugar in a large bowl until light.
  • Add the eggs, one at a time, beating well until smooth.
  • Beat in the sour cream.
  • Dissolve the instant coffee in the warm water and beat into the egg mixture.
  • In a small bowl, stir together the remaining dry ingredients.
  • On low speed, gradually add the dry ingredients, alternating with milk. There should be three additions of dry and two of wet ingredients.
  • Beat well after each addition.
  • Spread 1/2 of the batter into the prepared pan and sprinkle with 1-1/2 cups of the crumb topping.
  • Cover with the remaining batter and sprinkle with the remaining crumb topping.
  • Bake for 65 to 80 minutes or until a toothpick inserted into the centre comes out clean.
  • If the top begins to brown too quickly, loosely cover with foil.
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