Mocha Coffee Cake

A coffee cake filled with delicious coffee flavor!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings -12 servings

Calories 326kcal

Author Dorothy Kern

For the Cake
2/3 cup sugar
1/4 cup plain non-fat greek yogurt
1 egg
1/2 cup chocolate milk non-fat is fine, so is sweetened chocolate almond milk
2 tablespoons brewed coffee
1 1/2 cups flour
2 teaspoons baking powder
½ teaspoon salt
For the Streusel
½ cup brown sugar
4 tablespoons flour
2 teaspoons cinnamon
2 teaspoons cocoa powder
1 tablespoons butter melted
2 tablespoons brewed coffee
1 cup chopped pecans or other nuts if desired
For the Drizzle optional
2 tablespoons butter softened
1 cup powdered sugar
1 tablespoon chocolate milk non-fat is fine, so is sweetened chocolate almond milk
2 tablespoons brewed coffee

Preheat oven to 350°. Spray a 9” round pan with cooking spray.
Whisk flower, baking powder, and salt together in a medium bowl.
Stir sugar, greek yogurt, and egg in a large bowl. Stir in milk and coffee. Stir dry ingredients into wet and stir until just combined.
Make the crumb topping: stir together brown sugar, flour, cinnamon, coffee, and butter. Add pecans, if desired.
Pour batter into prepared pan. Top with streusel. Bake for 20-25 minutes until a toothpick comes out clean.
To make the drizzle: beat butter and powdered sugar with a hand mixer until crubmly. Beat in milk and coffee until no lumps remain. Let sit for a few minutes so the bubbles can rise to the top and pop, then drizzle over cake.