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Hazelnut Coffee Cake

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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.

Hazelnut Coffee Cake

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
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream
  • ½ cup chopped hazelnuts

For the Streusel Topping:

  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ cup chopped hazelnuts
  • ¼ cup unsalted butter (melted)

   the Glaze:

  • ½ cup powdered sugar
  • 1–2 tablespoons milk or cream
  • ½ teaspoon vanilla extract

Hazelnut Coffee Cake

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

  • 9x13-inch baking pan
  • Mixing bowls
  • Hand or stand mixer
  • Whisk
  • Measuring cups and spoons

Step-by-Step Instructions

  1. Prepare the Oven: Preheat to 350°F (175°C) and prepare the baking pan.
  2. Mix the Cake Batter: Cream butter and sugar, add eggs and vanilla. Gradually alternate dry ingredients and sour cream, then fold in hazelnuts.
  3. Assemble the Cake: Pour batter into the pan and prepare the streusel topping. Sprinkle it evenly over the batter.
  4. Bake: Bake for 35–40 minutes, checking doneness with a toothpick. Cool on a wire rack.
  5. 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.

Hazelnut Coffee Cake

Frequently Asked Questions (FAQ)

  1. Can I use a different pan size?
    Yes, try a round pan or a bundt pan, adjusting the bake time as needed.
  2. How can I make it less sweet?
    Reduce the sugar in the batter or glaze for a subtler sweetness.

 Resources

  1. Baking Tips for Perfect Coffee Cakes
  2. How to Toast Hazelnuts

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

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Print

Hazelnut Coffee Cake

Hazelnut Coffee Cake
Print Recipe

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.

  • Author: Anna
  • 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
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream
  • ½ cup chopped hazelnuts

For the Streusel Topping:

  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ cup chopped hazelnuts
  • ¼ cup unsalted butter (melted)

For the Glaze:

  • ½ cup powdered sugar
  • 1–2 tablespoons milk or cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
  2. Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
  4. Mix Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt.
  5. 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.
  6. Add Hazelnuts: Fold in the chopped hazelnuts until evenly distributed.
  7. Pour and Spread: Pour the batter into the prepared pan and spread it evenly.
  8. 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.
  9. Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool the Cake: Remove from the oven and let the cake cool in the pan on a wire rack.
  11. Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract until smooth.
  12. Drizzle the Glaze: Drizzle the glaze over the cooled coffee cake.
  13. 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

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