2/3 cup miniature semisweet chocolate chips
1/2 cup pecans, chopped
1/3 cup brown sugar, packed
2 tablespoons all-purpose flour
1 tablespoon instant coffee granules
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1 cup butter or 1 cup margarine, softened
1/2 teaspoon almond extract (or try coffee extract!)
1 (8 ounce) containers sour cream
Heat oven to 350°F. Spray 10-inch angel food (tube) cake pan with removable bottom with cooking spray. In small bowl, mix all streusel ingredients; set aside.
In another small bowl, mix 2 3/4 cups flour, the baking powder, cinnamon, baking soda and salt; set aside. In large bowl, beat granulated sugar and butter with electric mixer on medium speed, scraping bowl constantly, until light and fluffy. Beat in almond extract. Add eggs, one at a time, beating well after each addition. Add half of the flour mixture; beat on low speed just until combined. Beat in sour cream until well blended. Beat in remaining flour mixture.
Spoon half of the batter into pan; spread evenly. Sprinkle with half of the streusel. Top with remaining batter and streusel. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool upright in pan on cooling rack 1 hour. Remove cake from pan.