Introduction
This hazelnut coffee cake blends a buttery crumb, nutty flavors, and a hint of sweetness. It’s perfect for breakfast, dessert, or a cozy coffee break.
Reasons to Love This Hazelnut Coffee Cake Recipe:
- Rich and Moist: The sour cream ensures a tender crumb.
- Crunchy Streusel: Topped with a nutty and sweet layer for texture.
- Versatile: Ideal for mornings or as an elegant dessert.
Ingredients You’ll Need
For the Cake:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup chopped hazelnuts
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup chopped hazelnuts
- 1/4 cup unsalted butter (melted)
the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Possible Ingredient Additions and Substitutions
- Nut Alternatives: Swap hazelnuts for almonds or pecans.
- Extra Flavor: Add 1 teaspoon of espresso powder to the batter for a stronger coffee note.
- Dairy-Free Option: Substitute sour cream with dairy-free yogurt.
Tools You’ll Need
- 9×13-inch baking pan
- Mixing bowls
- Hand or stand mixer
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions
- Prepare the Oven: Preheat to 350°F (175°C) and prepare the baking pan.
- Mix the Cake Batter: Cream butter and sugar, add eggs and vanilla. Gradually alternate dry ingredients and sour cream, then fold in hazelnuts.
- Assemble the Cake: Pour batter into the pan and prepare the streusel topping. Sprinkle it evenly over the batter.
- Bake: Bake for 35–40 minutes, checking doneness with a toothpick. Cool on a wire rack.
- Glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
What to Serve with Hazelnut Coffee Cake
- Pair with hot coffee or tea.
- Add fresh whipped cream or a scoop of vanilla ice cream for a decadent treat.
How to Store Hazelnut Coffee Cake
- At Room Temperature: Store in an airtight container for up to three days.
- In the Fridge: Keeps fresh for up to a week.
Can I Freeze Hazelnut Coffee Cake?
Yes! Wrap individual slices in plastic wrap, place them in a freezer bag, and freeze for up to two months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
- Can I use a different pan size?
Yes, try a round pan or a bundt pan, adjusting the bake time as needed. - How can I make it less sweet?
Reduce the sugar in the batter or glaze for a subtler sweetness.
Resources
Nutritional Information
- Serving Size: 1 slice (based on 12 servings)
- Calories: 320
- Sugar: 15 grams
- Sodium: 150 milligrams
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 34 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 65 milligrams
Conclusion
This hazelnut coffee cake is the perfect combination of nutty, buttery, and sweet flavors. Whether for a cozy morning or a special gathering, it’s bound to impress!
See also
Cheesy Garlic Bread Scallops Grilled Cheese
PrintHazelnut Coffee Cake
This hazelnut coffee cake blends a buttery crumb, nutty flavors, and a hint of sweetness. It’s perfect for breakfast, dessert, or a cozy coffee break.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 12 1x
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup chopped hazelnuts
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup chopped hazelnuts
- 1/4 cup unsalted butter (melted)
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
- Mix Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with dry ingredients. Mix until just combined.
- Add Hazelnuts: Fold in the chopped hazelnuts until evenly distributed.
- Pour and Spread: Pour the batter into the prepared pan and spread it evenly.
- Make the Streusel Topping: In a separate bowl, combine flour, brown sugar, chopped hazelnuts, and melted butter. Mix until crumbly. Sprinkle the streusel evenly over the cake batter.
- Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove from the oven and let the cake cool in the pan on a wire rack.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth.
- Drizzle the Glaze: Drizzle the glaze over the cooled coffee cake.
- Serve: Serve the cake warm or at room temperature. Enjoy with a cup of coffee or tea!
Notes
- Use Fresh Hazelnuts: Freshly chopped hazelnuts give the cake a rich, nutty flavor.
- Substitute with Other Nuts: If you prefer, you can substitute hazelnuts with almonds, walnuts, or pecans.
- Make Ahead: This cake can be made ahead and stored for up to three days at room temperature or up to a week in the fridge.
- Freezing Tip: Wrap individual slices in plastic wrap and freeze for up to two months. Simply thaw at room temperature when ready to enjoy.
- Glaze Variations: Adjust the glaze thickness by adding more or less milk or cream. For a richer glaze, add a bit of melted butter.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg