street web (hopefully soon to be friends) have any words of wisdom on how to find passion and inspiration for the pen and paper? Instead of the sheer agony and despair I so often experience. Or maybe you have some advice on how to fake it till you make it to an interesting, blog worthy life?
-xoxo-
Cheyanne
Mocha Espresso Coffee Cake with Pecan Streusel & Glaze. Loaded with chocolate, espresso and generously glazed, this coffee cake is heavenly delicious!
- Cake:
- 1 1/3 Cup Granulated Sugar
- ½ Cup Vegetable Oil
- 2 Eggs
- 1 ¼ Cup Chocolate Milk
- 2 TBS Espresso Powder
- 3 Cups All Purpose Flour
- 4 tsp Baking Powder
- 1 tsp Salt
- Streusel:
- 1 Cup Light Brown Sugar
- ½ Cup All Purpose Flour
- 4 tsp Cinnamon
- 4 tsp Cocoa Powder
- 4 TBS Butter – melted
- 1 ¼ Cups Pecans – chopped
- Glaze:
- 1 Cup Powder Sugar
- 2-3 TBS Chocolate Milk
- Preheat oven to 350 degrees F. Spray a 9’’ tube pan with removable bottom with non-stick cooking spray.
- For the Cake: In a large mixing bowl combine the sugar, vegetable oil and eggs. Whisk until light in color and well incorporated, about 2 minutes. Add the chocolate milk and espresso powder. Mix until combined. Set aside.
- In a separate small bowl: Whisk together the flour, baking powder and salt. Add to the sugar/chocolate milk mixture. Stir until JUST combined.
- Prepare the Streusel: In a large mixing bowl combine the ingredients aside from the butter and pecans. Stir until well incorporated. Drizzle in the melted butter and mix with a fork until combined. Stir in the pecans. Set aside.
- Prepare the Glaze: In a medium sized mixing bowl whisk together the powdered sugar and chocolate milk until smooth and no lumps remain. For a thinner glaze, add more chocolate milk, 1 teaspoon at a time, until desired consistency is achieved. Set aside.
- To Bake: Pour the cake ingredients into the prepared bunt pan. Top evenly with the streusel topping. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes in pan before removing bottom of pan and transferring cake on to a clean platter. Drizzle with glaze and serve.
*Coffee cake will keep stored in an airtight container for up to 4 days, however coffee cake tastes best the first 2 days.
David @ MilkFrotherJudge says
August 5, 2016 at 2:50 pmAwesome recipe . I’ve never actually tried any coffee cake before. I am always looking for tried and true baking recipes and this coffee cake is up there on the list. I can even get my coffee in the same delicious morsel. Thanks for sharing
Tala says
April 22, 2016 at 8:26 pmIf one were to substitute the bundt pan for a different cake pan would it still turn out well ?
Cheyanne Bany says
April 22, 2016 at 9:57 pmHi Tala,
Honestly I’ve only ever made this in a bundy pan, so I can’t really say. I’m assuming it would be fine. I would watch your bake time, it might take longer. Just be sure to bake it until a toothpick inserted into the center comes out clean. Thanks for stopping by! If you try it, I’d love to hear how it turns out! Cheers!
Ashlyn | Dollop Of Yum says
March 6, 2016 at 11:17 amThis coffee cake looks absolutely amazing! Thanks for sharing your feelings about writing. I can definitely relate. I always struggle with how much I want to share , what my “voice” should be, how much I should write, etc etc etc. This post was a great reminder that we all struggle sometimes and that I should just relax and keep it simple. Thanks Cheyanne!!
Cheyanne Bany says
April 22, 2016 at 9:57 pmThank you, Ashlyn! Glad you could relate!! Cheers! 🙂
Carolyn says
March 11, 2015 at 9:38 pmI love bundt cake and this looks truly amazing. Pinning!
Cheyanne Bany says
March 11, 2015 at 9:41 pmCarolyn, you and me both! Thank you so much for stopping by, commenting and pinning! ♡ makin’ my day! ♡
M Khan says
March 9, 2015 at 7:36 pmThe coffee-cake looks scrumptious. And I can totally relate to everything you’re saying. But I keep saying to myself, “If you build it they’ll come.” So eventually us newbies will find readers, that like reading about our nothings.
http://www.unkhanny.com
Cheyanne Bany says
March 11, 2015 at 2:22 pmM., Thanks for stopping by and leaving such a sweet comment. Love the “if you build it, they will come” attitude! Totally on board with that train of thought. But, even if no one ever reads a word of my ramblings, I’m having fun with the food blog. At the end of the day, that is all that really matters 😉 (but a little following never hurt anyone! lol) Cheers!
Tammy Renea says
March 2, 2015 at 9:08 pmHi Cheyanne, your beautiful mocha espresso coffee cake brought me to your site today. When I read your post, I could identify with it so much. I’m new in the blogging world and some days the words just won’t come. That is until one day when I was talking to my daughter, both of us utilize food bloggers to find inspiration for our cooking lives, and she made the offhand remark that she never reads what a blogger writes only just the recipe.
Of course that is not what a food blogger wants to hear, especially when that is often the hardest part, but it was liberating for me in a way. I thought well that is probably true for 90% of the visitors to my blog, so I let go of some of the pressure and began writing about what I was interested in. Sometimes it doesn’t have anything to do with the dish I want to share, so I transition with, “so about this cake” hahaha That sounds so funny to me writing it, but it does take off some of the pressure and brings back the fun (fun for me that is). I hope that helps! BTW this recipe looks awesome and I can’t wait to try it. 🙂
Cheyanne Bany says
March 3, 2015 at 3:38 pmTammy, First of all, thank you so much for stopping by my blog! Second of all, you are totally right, no blogger wants to hear that no one reads what they write. lol. But, I love your daughter’s honesty! It kind of helps knowing people are distracted by the “pretty” food pictures and the recipe… that takes a lot of pressure off of always trying to find the right words to say. I definately hear you on the back story, or begining of a blog post having nothing to do with the recipe itself. I use the same technique you utilize- the “so how about this cake..” technique. Thank you for leaving such a comforting and heart warming comment. I genuinely apprechiate your kind words! If you try this mocha espresso cake, I hope you love it as much as my family and I do. And, if you make any tweaks or changes, I’d love to hear about them! Cheers and warm wishes for a fantastic day! 🙂
Karrie@TastyEverAfter says
March 2, 2015 at 2:15 pmChocolate cake for breakfast?? Yes and thank you very much. Awesome recipe and even more awesome photos. Your food styling is top notch, my friend! BTW, your posts could never boring as long as you keep producing yummy foods like this coffee cake 🙂
Cheyanne Bany says
March 2, 2015 at 2:26 pmKarrie, You are tooooo sweet! Far sweeter than this mocha espresso coffee cake 🙂 Thanks for the kind words and for the inspiration for todays post *Hugs*