Mocha Crumble Pound Cake

Crumb Topping

1/4 c butter

1/4 c brown sugar

1/8 c granulated sugar

1/4 tsp vanilla

1/8 tsp instant espresso powder

1/8 tsp salt

5/8 c flour

Place the butter in a small bowl and melt using the microwave. Stir in the sugar, granulated sugar, vanilla, instant espresso powder, and salt. Add the flour and stir just until combined. Set aside while you prepare the cake.

If preparing to freeze for future usage, use hands to break into small bits onto a lined baking sheet. Freeze until solid, then bag.

Mocha Pound Cake

1 c (130 g) flour

3/8 c (30 g) cocoa

2 tsp instant espresso powder

1/4 tsp salt

1/8 tsp soda

1/2 c butter, room temp

2 Tbsp canola oil

1/2 c granulated sugar

3/4 c (150 g) lightly packed brown sugar

1 tsp vanilla

1 tsp chocolate liquer (optional)

3 eggs

1/2 c Greek yogurt

DO NOT pre heat your oven. Oil and line a 9" x 5" x 3" loaf pan. Set aside

Sift together the flour, cocoa, instant espresso powder, salt and baking soda. Set aside.

In a large mixing bowl, cream the butter, oil and sugars until very light and fluffy. This will take about ten minutes, and you must be sure to scrape down the sides and bottom of the bowl from time to time. Briefly beat in the vanilla and chocolate liquer, if using. Scrape down the sides of the bowl and add the eggs one at a time, scraping before and after each addition and mixing just until fully incorporated. Add half of the dry ingredients and fold gently until almost fully combined. Add the Greek yogurt and fold again until just a few white streaks remain. Add the last half of the dry ingredients and fold until the batter is smooth and homogenous.

Pour half of the batter into your prepared pan and top with 1/3 of the prepared crumble, using your hands to break it into smaller pieces. Pour in the remaining half of the batter and top generously with remaining crumble. Place in oven and set to 350F, baking until a toothpick comes out nearly clean when inserted in the center of the loaf, about an hour and ten minutes.

Cool for ten minutes in the pan, then invert and cool completely on a rack before serving.