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Coffee and pecan streusel cake

Ingredients

For the cake

  • 2 tbsp instant coffee
  • 1 tbsp cocoa powder
  • 225g softened butter
  • 300g caster sugar
  • 1 tbsp vanilla
  • 2 eggs
  • 230g Greek yogurt
  • 250g plain flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 40g roasted and ground pecans

For the streusel topping

  • 110g brown sugar
  • 2 tbsp melted butter
  • 2 tbsp ground cinnamon
  • 110g chopped pecans

Method

Start this recipe by mixing together the instant coffee and cocoa powder in a bowl with hot water to dissolve then put aside. Next, beat together the butter, caster sugar and vanilla till light and fluffy. Beat in the eggs one at a time then fold in the yogurt. Sift together the flour, baking powder and salt and mix into the cake batter along with the ground pecans. Remove ½ the cake batter and mix in the coffee and cocoa mixture. Blob both cake batters alternatively into a greased and lined rectangular cake tin (9inch x 12inch). Make the streusel topping by mixing all the ingredients together and sprinkle over the top of the cake. Bake in the oven at 175`c for 30-35 minutes, or until cooked through.


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