Mocha Coffee Cake

Ever wonder why Coffee Cake didn’t have coffee in it? Well, now you can stop wondering – because it does! This Mocha Coffee Cake, made with Gevalia Single-Serve Coffee, has triple the coffee for a perky wake up breakfast!

When I got the opportunity to try out and create a recipe with Gevalia, I jumped at the chance.

Coffee is literally my saving grace in the morning. It’s what separates me from the non-caffinated me…and really, you don’t want to meet non-caffinated Dorothy early in the morning. She’s pretty crabby, and has the tendency to fly off the handle before that first sip.

Take this morning, for example. I’m fighting a cold, and didn’t sleep well. These mornings especially, you want to avoid me before I’ve actually finished the first cup instead of just a first sip. Anyway, Jordan didn’t get that memo.

{Why someone who has lived with me for 8 years and been told repeatedly to go easy on me in the morning still doesn’t get it, I have no idea.}

Coffee (or the lingering promise of it) gets me through the “white leggings are not pants” fight.

And the “that tank top is a halter and can’t be worn to school” fight.

And the “pick up your stuff off the floor” fight.

By the time we get to the “No, picking it up off the floor means putting it away, not just putting it on the table” fight, you can bet I’m already on my second cup.

Now, I can have my third and fourth cup in a slice of coffee cake. It’s just the extra boost I’ll need when I go upstairs and realize when I told someone to turn off her lights she actually turned off only one and left the bathroom light on.

Coffee cake with coffee in it is gooooood.

Have you ever wondered why coffee cake didn’t have actual coffee in it?

I know, it’s something you eat with your coffee. But it always seemed like a weird oxymoron or something – it should have coffee in the cake.

And now it does! I call this a Mocha Coffee Cake because there is coffee in every layer – and chocolate too! My basic coffee cake recipe uses milk, which I swapped out for chocolate milk. It’s not an overly chocolate flavor, but the flavor is there in the background. I also used chocolate milk in the drizzle, and cocoa powder in the topping. All three components also have coffee in them – for an extra little kick!

For the past week I’ve been drinking Gevalia single-serve coffee, using my Keurig. I tried the Columbia Medium Roast and it’s so good. It’s got a rich flavor and isn’t bitter at all, which is something Gevalia prides itself on. I’m loving drinking the coffee straight out of my Keuring (with sweetener and creamer, of course) and I’m loving baking with it even more!

Now, I know this Mocha Coffee Cake screams sugary sweet – and it is. But you know what? It’s also got hardly any fat!

I have been in love with greek yogurt recently, and I subsituted all the oil (1/4 cup) in this recipe for plain, non-fat greek yogurt. The cake is still moist and perfect, although it is more dense than it would be using butter or oil. I don’t miss the fat at all, in fact, I can eat more without it! 🙂 (You can substitute oil or melted butter for the greek yogurt if you prefer).

The crumble is more liquid and bakes more into the cake – and is so sweet and good. I added nuts because I love a good crunch with my coffee cake. And the drizzle…well everything is better with a drizzle, right?

Coffee Cake with actual coffee. You know you want it. I know I do!

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I wonder if I drank that drizzle, if I would get a caffeine high? Maybe I’ll add some into my next cup of Gevalia?

Mocha Coffee Cake

4.50 from 2 votes

A coffee cake filled with delicious coffee flavor!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Yield 9 -12 servings

Serving Size 1 /9th slice of cake

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Ingredients

 

• ▢ 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

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Instructions

• 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.

Recipe Nutrition

Serving: 1/9th slice of cake | Calories: 326kcal | Carbohydrates: 52g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 2269mg | Fiber: 5g | Sugar: 42g

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias®  and Kraft Foods #CupOfKaffe #cbias #SocialFabric. I may have been paid to drink coffee (am I lucky or what?) but all opinions are 100% my own. Please read my disclosure page for more information.

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