5 from 1 vote
Mocha Espresso Coffee Cake {with Pecan Streusel & Glaze}
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Mocha Espresso Coffee Cake with Pecan Streusel & Glaze. Loaded with chocolate, espresso and generously glazed, this coffee cake is heavenly delicious!

Course: Bread, Breakfast, Brunch, Dessert
Cuisine: American
Servings: 8
Calories: 811 kcal
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F. Spray a 9’’ tube pan with removable bottom with non-stick cooking spray.
  2. 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.
  3. In a separate small bowl: Whisk together the flour, baking powder and salt. Add to the sugar/chocolate milk mixture. Stir until JUST combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Recipe Notes

*Coffee cake will keep stored in an airtight container for up to 4 days, however coffee cake tastes best the first 2 days.

Nutrition Facts
Mocha Espresso Coffee Cake {with Pecan Streusel & Glaze}
Amount Per Serving
Calories 811 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 16g 80%
Cholesterol 56mg 19%
Sodium 369mg 15%
Potassium 494mg 14%
Total Carbohydrates 124g 41%
Dietary Fiber 4g 16%
Sugars 77g
Protein 8g 16%
Vitamin A 4.9%
Vitamin C 0.2%
Calcium 17.2%
Iron 21.4%
* Percent Daily Values are based on a 2000 calorie diet.