Haley: will I like this cake?
Me: of course. Why wouldn’t you?
Haley: because it has coffee in it, right?
Me: actually no.
Haley: then why do they call it coffee cake?
Me: because it’s typically a cake that you eat while drinking coffee.
Haley: but you don’t drink coffee.
Me: *blank stare*
Kids are awesome.
So is this cake.
Coffee is completely optional! Obviously.
You know what else is awesome? A KitchenAid mixer. Want to win this one? Here’s your chance because of all these fantastic blogs!
Miss in the Kitchen • Rachel Cooks • Nutmeg Nanny • The Hopeless Housewife • Diethood • Very Culinary • Cravings of a Lunatic • Dessert for Two • Eats Well With Others • Eat Your Heart Out • Sarcastic Cooking • Pineapple and Coconut • Foodie with Family • The Lemon Bowl • The Baker Chick
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Chocolate-Hazelnut Coffee Cake
Prep time: 20 minutes
Cook time: 55 minutes
for the topping
• 3/4 all purpose flour
• 2/3 cup brown sugar
• 1 teaspoon cinnamon
• pinch of salt
• 1 cup finely chopped hazelnuts
• 5 tablespoons cold, unsalted butter, cut into cubes
for the batter
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 cup Greek plain yogurt
• 2/3 cup chocolate-hazelnut spread, such as Nutella
• powdered sugar, optional
Preheat oven to 350 degrees. Line a 9-inch square baking dish with foil, leaving an overhang. Coat with nonstick cooking spray.
Make the crumble topping: In a medium bowl, whisk together the flour, sugar, cinnamon, salt, and nuts. Cut in the butter with a pastry blade, fork, or your hands, until mixture resembles course crumbs. Set aside.
Make the batter: In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer, beat the stick of butter and sugar until light and fluffy; about 2 minutes. Add in eggs, one at a time, then the vanilla. Add the flour mixture to the wet mixture in 3 additions, alternating with the yogurt, beginning and ending with the flour. (The batter will be thick.)
Spread half the batter in the prepared dish. Spread the chocolate-hazelnut on top in an even layer. Spoon the remaining batter over the filling and spread evenly. Sprinkle with the crumb topping.
Bake for about 50-55 minutes until the topping is golden brown and a toothpick inserted in the center comes out clean. Let cool for 20 minutes in the dish, then lift out using the foil and transfer to a rack to cool completely. Dust with powdered sugar, if desired.
Note: this cake is best served the first or second day, but may be stored up to 5 days, covered at room temperature.
(inspired by Food Network Fun Cooking)
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