Chocolate Almond Coffeecake
A creamy chocolate glaze is drizzled over this irresistible Chocolate Almond Coffeecake. If you like sweets with your morning coffee, give this one a try, or serve it as an unusual dessert with your evening coffee instead.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 3/4 cup packed brown sugar
- 1/4 cup honey
- 1 teaspoon almond extract
- 3 large eggs
- 1/2 cup milk
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
- STREUSEL TOPPING
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup butter or margarine
- 3/4 cup sliced almonds
- CHOCOLATE GLAZE
- 1 tablespoon butter or margarine
- 1 tablespoon milk
Directions, Reviews, Nutrition
COMBINE flour, baking powder, baking soda and salt in small bowl. Beat butter, sugar, honey and almond extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in 1 cup morsels. Divide batter into prepared cake pans. Sprinkle with Streusel.
BAKE for 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Drizzle with Chocolate Glaze.
COMBINE brown sugar and flour in medium bowl. Cut in butter or margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in sliced almonds and 1/2 cup morsels.
FOR CHOCOLATE GLAZE:
MELT remaining 1/2 cup morsels, butter or margarine and milk in small, heavy-duty saucepan over low heat, stirring until smooth.
What did you think? Share Your Review »
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"Good to the last crumb!"
My sister loves coffee cake and I am always looking for a new and different recipe. She just loved this one with the chocolate and almond combo!!! It is now a brunch standard at our home.
Chocolate Almond Coffeecake - EXC!
I made this for a breakfast meeting and it was a huge hit. Everyone loved it. I would definitely make this again,
I made this for our Mom's Club playgroup, one with the chocolate and one without, and they gobbled them both up!! I will keep making it and even add it to our family cookbook!!
Eat one, Freeze one
I served one cake, and wrapped and froze the second one, WITHOUT the chocolate glaze. When ready to serve, I made and drizzled the remaining choc. bits.l Delicious!
Beautiful to look at
I made this recipe for the bake sale at my church bazaar. I happened to see one of the ladies who bought a cake and asked her to let me know how it was when I saw her again. She said it was really delicious! All I can say is that for something that comes out looking so professional, it is very easy to make. I'm looking forward to making another batch and keeping one for myself next time!
Serving Size: 1/24 of Recipe
Servings Per Recipe: 24
- Amount Per Serving
- Calories: 280
- Calories from Fat: 130
- Total Fat: 14g (22% of DV)
- Saturated Fat: 8g (40% of DV)
- Cholesterol: 50mg (16% of DV)
- Sodium: 190mg (8% of DV)
- Carbohydrates: 34g (11% of DV)
- Dietary Fiber: 1g (6% of DV)
- Sugars: 21g
- Protein: 4g
- Vitamin A: 6% of DV
- Vitamin C: 0% of DV
- Calcium: 4% of DV
- Iron: 6% of DV
*Percent Daily Values are based on a 2,000 calorie diet.