Almond Chocolate Coffeecake Recipe

• 1 c. coarsely-minced almonds toasted
• 3/4 c. light brown sugar - (firmly packed)
• 1/4 c. Nestle Toll House semi-sweet chocolate morsels
• 3 Tbsp. minced dry apricots
• 2 Tbsp. Nestle Toll House baking cocoa
• 2 Tbsp. Taster's Choice 100% pure instant coffee
• 1 1/2 tsp grnd cinnamon
• 2 3/4 c. flour
• 1 1/2 tsp baking pwdr
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 c. butter softened
• 1 1/2 c. sugar
• 1 tsp vanilla extract
• 3 x Large eggs
• 2 c. plain yogurt

1. Preheat oven to 350 degrees.
2. Generously butter a 10-inch bundt pan or possibly 13- by 9- by 2-inch baking dish.
3. Combine almonds, brown sugar, chocolate chips, apricots, cocoa, coffee and cinnamon in a medium bowl; set aside.
4. Sift together flour, baking pwdr, baking soda and salt in a medium bowl and set aside.
5. Beat butter in a large bowl with an electric mixer till light and fluffy.
6. Add in sugar and vanilla and beat for 2 more min.
7. Add in Large eggs, one at a time, beating after each addition till mix is completely smooth.
8. Alternately add in flour mix and yogurt; beginning and ending with flour mix.
9. Mix till smooth.
10. Pour half of the batter into prepared pan.
11. Spread half of the filling on top; repeat.
12. Bake for 60 to 70 min, or possibly till toothpick inserted near center comes out clean.
13. Cold on wire rack for 10 min before carefully turning cake out onto rack.
14. Serve hot with powdered sugar sifted lightly over the top, if you like.
15. This recipe yields 12 servings.
16. Description: "Delicious!!!"

almonds, light brown sugar, apricots, baking cocoa, coffee, cinnamon, flour, baking pwdr, baking soda, salt, butter, sugar, vanilla, eggs, plain yogurt

Taken from cookeatshare.com/recipes/almond-chocolate-coffeecake-63661 (may not work)