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Almond-Chocolate Coffee Cake

20 mins
60 mins
10 mins
12 to 16 servings
Almond-Chocolate Coffee Cake
Delicious Almond-Chocolate Coffee Cake is perfect for brunch, snacks and treats!



PREHEAT oven to 350° F. Generously butter 10-inch Bundt pan or 13 x 9-inch baking pan.

COMBINE nuts, brown sugar, morsels, cocoa, coffee granules, apricots and cinnamon in medium bowl; set aside.

COMBINE flour, baking powder, baking soda and salt in medium bowl; set aside.

BEAT butter in large bowl with an electric mixer until light and fluffy. Add granulated sugar and vanilla extract; beat for 2 minutes. Add eggs one at a time, beating well after each addition, until mixture is completely smooth. Alternately add flour mixture and yogurt; beginning and ending with flour mixture. Mix until smooth. Pour half the batter into prepared pan. Spread half the nut mixture on top; repeat layers.

BAKE for 1 hour or until wooden pick inserted near center comes out almost clean. Cool in pan on wire rack for 10 minutes before carefully turning cake out onto rack. Serve warm with powdered sugar sifted lightly over the top, if desired.

Nutritional Information

  • Serving Size
    1/12 to 16 servings of recipe
  • Calories 440
  • Calories from Fat 160

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 18g 27%
  • Saturated Fat 9g 47%
  • Cholesterol 85mg 29%
  • Sodium 440mg 18%
  • Carbohydrates 63g 21%
  • Dietary Fiber 2g 7%
  • Sugars 35g
  • Protein 8g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 15%
  • Iron 10%