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Pecan, Chocolate and Espresso Coffee Cake
Ingredients
  • measuring cup Servings: 8 to 10
  • 2 cups unbleached flour
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • ¾ teaspoon fine sea salt
  • ¾ cup chopped pecans, toasted (see NOTE)
  • 3 ounces bittersweet chocolate, finely chopped
  • 2 teaspoons espresso powder
  • 1 teaspoon baking soda
  • 1 cup regular or low-fat buttermilk
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
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