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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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A moist, delicious coffee time treat from the 1998 Milk Calendar. I have increased the baking time from the original recipe as I find the centre is still very doughy after only one hour in the oven. Ingredients:
1 teaspoon instant coffee granules |
1/2 cup brown sugar |
2/3 cup all-purpose flour |
1 1/2 teaspoons ground cinnamon |
6 tablespoons butter, chilled and cut into cubes |
1 cup semi-sweet chocolate chips |
1 1/4 cups pecans, chopped |
1/2 cup butter, softened |
1 cup granulated sugar |
2 eggs |
1 cup sour cream |
2 tablespoons instant coffee granules |
2 tablespoons water, warmed |
2 3/4 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup milk |
Directions:
1. Preheat the oven to 350 degrees F.
2. Butter a 9 springform pan.
3. To make the crumb topping, stir together the instant coffee, brown sugar, flour and cinnamon in a medium bowl.
4. Cut in the butter until crumbly and stir in the chocolate chips and pecans.
5. Set aside.
6. To make the cake, beat together the butter and sugar in a large bowl until light.
7. Add the eggs, one at a time, beating well until smooth.
8. Beat in the sour cream.
9. Dissolve the instant coffee in the warm water and beat into the egg mixture.
10. In a small bowl, stir together the remaining dry ingredients.
11. On low speed, gradually add the dry ingredients, alternating with milk. There should be three additions of dry and two of wet ingredients.
12. Beat well after each addition.
13. Spread 1/2 of the batter into the prepared pan and sprinkle with 1-1/2 cups of the crumb topping.
14. Cover with the remaining batter and sprinkle with the remaining crumb topping.
15. Bake for 65 to 80 minutes or until a toothpick inserted into the centre comes out clean.
16. If the top begins to brown too quickly, loosely cover with foil.
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