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Almond Chocolate Coffee Cake

1 cup
3/4 cup
1/4 cup
3 tsp
2 Tbs
2 Tbs
1 1/2 tsps
2 3/4 cups
1 1/2 tsps
1 1/2 tsps
1/2 tsp
3/4 cup
1 1/2 cups
1 tsp
3 lge
2 cups
Coarsely chopped almonds
Brown sugar
Semi-sweet chocolate chips
Chopped dried apricots
Baking cocoa
Instant coffee
Ground cinnamon
All-purpose flour
Baking powder
Baking soda
Soft butter
Plain yogurt

Oven Temp ~ 350°
Bake Time ~ 60 to 70 minutes
Pan Type ~10" bundt pan or 13" x 9" x 2" pan

Preheat oven. Grease pan.

Combine almonds, brown sugar, chocolate chips, apricots, cocoa, coffee and cinnamon in a medium bowl; set aside.
Sift together flour, baking powder, baking soda and salt in a medium bowl and set aside.
Beat butter in a large bowl with an electric mixer until light and fluffy.
Add sugar and vanilla and beat for 2 more minutes.
Add eggs, one at a time, beating 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 filling on top; repeat.
Bake for allotted time, or until toothpick inserted near center comes out clean.
Cool 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.

Makes 12 servings.


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Almond Chocolate Coffee Cake Recipe

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The Universal Love-Affair With Chocolate


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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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