Pecan-Chocolate-Espresso Coffee Cake

Step 1

1 Position a rack in the lower third of the oven and preheat the oven to 350 degrees

Step 2

2 Grease a 9-inch square baking pan with nonstick cooking oil spray and line the bottom with parchment paper

Step 3

3 Combine the flour, both sugars, butter and salt in the bowl of a hand-held electric mixer or a stand mixer

Step 4

4 Beat on low speed, then on medium speed until the mixture resembles coarse meal

Step 5

5 Transfer 3/4 cup of the mixture to a small bowl

Step 6

6 Stir in the toasted pecans, chocolate and espresso powder to form the crumb topping

Step 7

7 Sprinkle the baking soda onto the remaining flour-butter-sugar mixture; add the buttermilk, egg, and vanilla and almond extracts

Step 8

8 Beat on medium speed just until combined

Step 9

9 Scrape the batter into the prepared baking pan, spreading it evenly

Step 10

10 Sprinkle the crumb topping evenly over the batter

Step 11

11 Bake for 40 to 45 minutes, until the top is golden brown and a cake tester inserted into the center of the cake comes out clean

Step 12

12 Set the pan on a cooling rack, and unmold when the cake has cooled

Step 13

13 NOTE: To toast nuts, spread them on a baking sheet and place in a 350-degree oven, shaking the sheet occasionally to redistribute the nuts, for 8 to 10 minutes

Step 14

14 Watch carefully; nuts burn quickly