Mocha Coffee Cake

24 servings SERVINGS

This decadent coffee cake is deliciously spiced and studded with pecans.

Ingredients

100 ml or 1/2 cup all-purpose flour
100 ml or 1/2 cup packed brown sugar
2 ml or 1/2 tsp ground cinnamon
60 ml or 4 tbsp soft butter or margarine
100 ml or 1/2 cup chopped pecans
350 ml or 1 1/2 cup all-purpose flour
100 ml or 1/2 cup cocoa
14 ml or 3 tsp baking powder
1 ml or 1/4 tsp baking soda
2 ml or 1/2 tsp salt
250 ml or 1 cup All-Bran Original* cereal
250 ml or 1 cup cold strong coffee
250 ml or 1 cup soft butter or margarine
350 ml or 1 1/2 cup packed brown sugar
2 eggs

Directions

Streusel:

1. In medium bowl, mix together flour, brown sugar and cinnamon. Using fork or fingers, blend in butter until crumbly. Stir in pecans. Set aside.

Cake:

1. In small bowl, mix together flour, cocoa, baking powder, baking soda and salt. Set aside.

2. In small bowl, mix together cereal and cold coffee. Let stand for 5 minutes or until cereal is softened.

3. In large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Stir in cereal mixture. Add flour mixture, stirring only until combined.

4. Spread half of the batter into a greased bundt pan. Sprinkle with half of the streusel mixture and spread reamining batter over top and sprinkle evenly with the remaining streusel.

5. Bake at 190°C (375°F) for about 55 minutes or until wooden pick inserted in centre comes out clean. Let cool for about 10 minutes before cutting.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.