Pecan-Chocolate Espresso Coffee Cake
- 2 cups all-purpose flour
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 stick (8 tbsp.) unsalted butter, room temperature
- 3/4 tsp. fine sea salt
- 3/4 cup pecans, toasted then chopped
- 3 oz. semi-sweet chocolate, finely chopped
- 1 tsp. espresso powder
- 1 tsp. baking soda
- 1 cup milk product of your choice (buttermilk, whole milk, heavy cream, almond milk or 1/2 and 1/2 of 2, etc.)
- 1 large egg, room temperature
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
Place a rack in your oven in the lower third part of your oven and preheat to 350 degrees F. Prepare an 8x8-inch baking dish by spraying it with non-stick cooking spray or butter.
In a large bowl or your stand mixer, mix the flour, brown sugar, granulated sugar, butter, and sea salt together until a crumbly mixture forms. Take 3/4 cup of the mixture and set aside in a small bowl for the crumble topping. Because what it coffee cake without the crumble topping?
Add the baking soda, milk, egg, vanilla, and almond extract to the large mixing bowl, and mix until just combined.
Scrape down the sides of the bowl and add the cake mixture into your prepared baking dish. Spread evenly with a spatula, then add the crumble topping evenly on top.
Cook at 350 for 40-45 minutes until a toothpick in the center comes out clean. Cool the cake at room temperature on a wire cooling rack. Serve for breakfast with a hot cup of coffee.