Chocolate Almond Coffeecake

Chocolate Almond Coffeecake

In this recipe:

based on 85 reviews
This Looks YUMMY!
Vote!
25 min.
prep
70 min.
total
24 servings (12 servings per 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.

Ingredients

  • 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
Store Locator »
PREHEAT oven to 350° F. Grease and flour two 9-inch round cake pans.

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.

FOR STREUSEL:
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 »


Cancel
Close

Success!

Thank you for reviewing this recipe.

Close

"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.

- Jen Ortiz from

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,

- Diane Burke from NEWINGTON, CT

Wowed Everyone!!

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!!

- Faithann McVeigh from MILTON, WA

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!

- Eleanor Hoffman from SAN DIEGO, CA

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!

- Lynn Heidorn from SEWARD, NE

See More Reviews

Nutrition Facts

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.

What’s for dinner?

The answer is easy with our most popular recipes! Sign up for our newsletter.

PRIVACY

Thank you!

Your email address has been added to the monthly newsletter subscription list.