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Hazelnut Coffee Cake

Hazelnut Coffee Cake
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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.

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

  1. 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.
  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

Find it online: https://infinityrecipes.com/hazelnut-coffee-cake/