An American style coffee cake with a crisp and crunchy crust and a soft buttery interior interspersed with bits of spicy chocolate streusel. Despite its name, it doesn't contain any coffee at all. It's really quite addictive though. Just grab a cup of coffee and tuck in.
Roughly grind the pecans, chocolate, sugar and spices together in a coffee grinder or food processor. Put aside until needed.
100 g pecan nuts, 100 g dark chocolate, 4 tbsp light muscovado sugar, 1 tsp ground cinnamon, ½ tsp ground cayenne pepper
Cake
Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Creamed the butter with and sugar together until light and fluffy.
250 g unsalted butter, 150 g golden caster sugar
Beat in the eggs, one at a time.
2 large eggs
Beat in the yoghurt.
250 ml natural yoghurt
Sift in the flour, baking powder, bicarbonate of soda and salt, then fold it in gently until everything is just incorporated.
300 g flour, 2 tsp baking powder, ½ tsp bicarbonate of soda (baking soda), 1 pinch fine sea or rock salt
Grease and line the bottom of a large (900g, 2 lb) loaf tin or lightly oil a bundt tin.
Spoon half the mixture into the tin or bundt pan.
Sprinkle half of the streusel over the top.
Spoon in the rest of the cake batter and level.
Finally, sprinkle the remaining streusel over the top and press it down gently with the back of a spoon.
Bake in the middle of the oven for 45 minutes or until an inserted skewer comes out clean. Place a piece of tin foil or baking paper over the cake for the last 15 minutes to stop the top burning.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.