Try Chocolate-Streusel Coffee Cake with chocolate chunks, slivered almonds & freshly brewed coffee. Chocolate-Streusel Coffee Cake is a nice mid-morning or afternoon treat -- or bring it to your next potluck!
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2/3 cup flour
1/2 cup packed brown sugar
1/4 cup cold butter, cut into small pieces
1 cup slivered almonds, chopped
1 pkg. (2-layer size) yellow cake mix
1 cup brewed strong Maxwell House Coffee (any variety), cooled
6 oz. Baker's Semi-Sweet Chocolate (3/4 of 225-g pkg.), coarsely chopped
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How do I make it ?
Heat oven to 350°F.
Combine flour and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
Prepare cake batter as directed on package, substituting the brewed coffee for the water.
Pour into 15x10x1-inch pan sprayed with cooking spray; sprinkle with half the chocolate. Top with nut mixture and remaining chocolate.
Bake 20 to 25 min. or until toothpick inserted in centre comes out clean. Cool completely.
Kraft Kitchen Tips!
Melt 2 oz. additional Baker's Semi-Sweet Chocolate as directed on package. Drizzle over cooled coffee cake; let stand until chocolate is firm.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3.5 g
Cholesterol 30 mg
Sodium 150 mg
Carbohydrate 28 g
Fibre 1 g
Sugars 16 g
Protein 3 g
24 servings, 1 piece (50 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.