So…Chocolate chunks. Streusel. Coffee. Cake. What’s not to love right? Add in a cup of coffee on the side, a good book, a fork, and a little alone time. Works for me. Oh, did I mention quick and easy? This beats anything you can grab on the way. Just sayin’…
Total Time: 45 Min.
Prep Time: 20 Min.
Cook Time: 25 Min.
Try Chocolate-Streusel Coffee Cake with chocolate chunks, slivered almonds & freshly brewed coffee. Chocolate-Streusel Coffee Cake is a nice morning treat.
What You Need
2/3 cup flour
1/2 cup packed brown sugar
1/4 cup cold butter, cut into small pieces
1 cup chopped PLANTERS Slivered Almonds
1 pkg. (2-layer size) yellow cake mix
brewed strong MAXWELL HOUSE Coffee (any variety), cooled
1-1/2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate (6 oz.), chopped
Let’s Make It
1 – Heat oven to 350°F.
2 – Combine flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
3 – Prepare cake batter as directed on package, substituting the brewed coffee for the water.
4 – Pour into 15x10x1-inch pan sprayed with cooking spray; sprinkle with half the chocolate. Top with nut mixture and remaining chocolate.
5 – Bake 20 to 25 min. or until toothpick inserted in center comes out clean. Cool completely.
Tip 1 – Special Extra: Melt 2 oz. additional BAKER’S Semi-Sweet Chocolate as directed on package. Drizzle over cooled coffee cake; let stand until chocolate is firm.
My Tip: You can use any semi-sweet chocolate chunks so you don’t have to chop. And in my house, coffee is coffee. Just sayin’.
Regular drill. CLICK HERE for all the nutritional details. As y’all know, some of my heroines don’t really (or can’t) cook. They have a variety of reasons/excuses. That said, my Tate Brothers ALL know their way around the kitchen and not just grilling out back. Katherine Barron Tate taught her sons to be self-sufficient. Which comes in really handy in TWICE THE TEMPTATION. It’s not that Britt can’t cook, it’s that she seldom has time. Good thing Cooper likes to spoil her and while their waiting for the blessed event–at least when she’s not mad and storming (or sneaking) away from him, Coop makes sure she has all the yummies in her tummy. This easy-peasy, whip-it-up-in-no-time recipe is a favorite of them both. Want to know more about them? Just click on the cover or the title and head on over to grab your copy of their story. We’re coming on up spring storm season so Britt is going to be busier than ever! 😉 Speaking of, how’s the weather in your neck of the woods?
Ooooo, yummers! Saved and printed! And I even have the ingredients to make this today if I get the gumption. Well, walnuts instead of almonds. And I’ll put it in a 9×13″ because I don’t have that pan. It ought to work. We’ll see! When I do recipes that call for coffee, I use instant – strong = two heaping spoonfuls per cup of hot water. My chocolate oil cake is wired for sound, man. Woohoo.
I loved T3! It’s so full of awesome. And I can totally see Cooper whipping a pan of this up for Britt.
I should send you my bags of walnuts. LOL I inherited them because a post member didn’t have time for her Christmas baking so she sent them home with LG. I have 3 bags of Planters walnuts–which I don’t use. Want ’em?
Also, thanks for the good words on T3 and I hope you and Hubs enjoy the yummy!
Only doesn’t want ’em? If they’re going to go to waste, then feel free to send them over, but not if it’s like a big pain in the buns or anything.
Only? Uhm….she doesn’t cook. LOLOL I’ll stick ’em in a box and mail ’em out to you this week. You might as well use them. Pecans and almonds are our crack. Walnuts? Not so much.
This looks and sounds amazing – coffee cake is my favourite! And the way you said it’s perfect for breakfast makes it sound even better (who doesn’t want cake for breakfast??)
My sentiments exactly! And it really is easy and smells so good while baking! I hope you enjoy it if you give it a try. 🙂 Thanks for dropping by.