Saturday Recipe Share: Cappuccino Mocha Coffee Cake

If you like to indulge guests--or yourself--with a weekend brunch, this delicately flavored cake hits the spot with a cup of rich coffee or espresso.

Better yet, a cappuccino pairs beautifully with this Cappuccino Coffee Cake which is similar to a crumb cake. It blends the flavors of coffee and chocolate.

I think you'll like it for the taste as well as the convenience--it  uses a baking mix. I use Bisquick®. (I keep a box in the fridge so it stays fresh because I don't use it very often.)

Cappuccino Mocha Coffee Cake

Ingredients: Topping
  • 1/3 cup Baker's Sweetened Coconut
  • 1/4 cup chopped pecans
  • 1/4 cup sugar
  • 1 tablespoon melted butter
Ingredients: Cake
  • 2 cups Bisquick®, the original not the fat-free mix
  • 2/3 cup milk
  • 1/4 cup sugar
  • 2 tablespoons butter or margarine, melted
  • 1 egg
  • 1/3 cup semisweet chocolate chips, melted
  • 2 teaspoons instant coffee granules

  • Pre-heat oven to 400ºF and prepare an 8"x8"x2" square baking pan by spraying with Original Pam® or a similar product like Baker's Joy®. (If the pan is dark or nonstick, reduce heat to 375 degrees.
  • Mix topping ingredients (coconut, nuts, 1/4 cup sugar, and 1 tablespoon melted butter) and set aside.
  • In a large bowl, combine the rest of the ingredients except the chocolate chips and coffee granules.
  • Beat on low speed for 30 seconds, scraping the bowl often to make sure everything is mixed together. Then beat on medium speed for 3 minutes. Pour into the prepared pan.
  • Stir together the chocolate chips and instant coffee granules. Spoon this mixture evenly over the batter. Then take a knife or a fork and drag it through the batter a few times so that you swirl the chocolate-coffee  mixture throughout in a marbled design.
  • Sprinkle coconut topping mixture evenly over the top.
  • Bake 25 minutes or until light golden brown.
  • Cut into squares and serve warm.
  • Option 1: Use brown sugar for a buttery taste.
  • Option 2: Place a lace cake paper over the top and sift powdered sugar evenly over it. Carefully lift the cake paper to reveal a pretty design on the top. Cut into squares and serve.
I haven't tried this in a Bundt® pan yet, but I'm going to the next time I make it. I love the prettiness of a Bundt®. Just reduce the heat to 325-350. By the way, I have the Bundt pan my mom gave me 35 years ago. The secret? Never put it in a dishwasher.

Takeaway Truth

It's 2 weeks since Hurricane Harvey devastated the Texas Gulf Coast. I'm praying for all the people in Florida and the eastern seaboard. I'd love to share the comfort of a warm cake with them.

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