Chocolate-Hazelnut Coffee Cake

Chocolate-Hazelnut Coffee Cake

by Amy Flanigan on June 29, 2014 · 28 comments

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.

Chocolate-Hazelnut Coffee Cake

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!

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To enter, you must use the Rafflecopter widget below (after the recipe.) Be patient, sometimes it takes a minute to load.  (Open to US & Canada, 18 years or older.)

Good luck, friends!

Chocolate-Hazelnut Coffee Cake
Serves 8-10
Prep time: 20 minutes
Cook time: 55 minutes

Ingredients
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

Directions
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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{ 28 comments… read them below or add one }

Mom July 10, 2014 at 7:10 pm

Made this today and had for dinner dessert. Yea! Couldn’t believe how crunchy the hazelnuts were, since I’ve never used them after all my years of baking. It’s a keeper.

Reply

Amy @Very Culinary July 10, 2014 at 7:52 pm

Oh yay! You can really use any type of nut, I just liked how the hazelnuts complimented the Nutella…

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Tammy Freeman July 10, 2014 at 5:27 pm

This would get my creative juices flowing again!

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Susan Alfano July 10, 2014 at 12:52 pm

Need a new mixer

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Toni Vignogna July 10, 2014 at 12:02 pm

I would love to have this mixer. I still use a handheld one.

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Ann Dobbins July 10, 2014 at 11:43 am

I love your recipes and have made many. I long to have a mixer, because I do alot of baking out of my home part-time, but can’t afford a mixer right now. I hope you consider me for the mixer =) Thanks for always posting such great and easy recipes.

Sincerely,
Ann Dobbins

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Amy @Very Culinary July 10, 2014 at 11:46 am

Thanks, Ann! To enter, you need to use the widget at the end of this post. Good luck to you!

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Sandi Benoit July 10, 2014 at 11:42 am

This looks just like a recipe that my great grandma used to make…going to have to give it a try so I can “compare”…thanks so much Amy for posting this!!!

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Amy @Very Culinary July 10, 2014 at 11:47 am

Oh gawd. No pressure! Lol.

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Joanne July 5, 2014 at 8:21 am

I’m not exactly sure what you mean about coffee being optional, because those are not the rules in my world…but i would like a big slice of this cake! That chocolate hazelnut streak…love of my life.

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zerrin July 1, 2014 at 10:21 am

OH my goodness! This looks heavenly! Pinned!

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thebestfoodstore July 1, 2014 at 9:27 am

it’s look good, i’ll try it

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Stephanie July 1, 2014 at 8:18 am

Bahahaha, your kids are so awesome. Did she end up liking the cake?! If not, she must not be your daughter. I LOVE LOVE LOVE this recipe and can’t wait to try it!

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Phyllis June 30, 2014 at 8:50 pm

Anything with Nutella is a must!

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dina June 30, 2014 at 9:53 am

it looks delicious!

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Allison J June 30, 2014 at 8:58 am

I’m excited to make this cake. It looks awesome!

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Cookin Canuck June 30, 2014 at 8:24 am

You can always count on kids to keep you honest. :) Coffee or no coffee, this cake looks and sounds fantastic (I’m a sucker for anything with chocolate and hazelnut)!

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Christine at Cook the Story June 30, 2014 at 6:01 am

This looks like the perfect morning treat!

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Becca from It's Yummi! June 30, 2014 at 5:48 am

Hazelnut is one of my very favorite coffee creamer flavors, so I can only imagine how much better my morning cup of java would taste with a slice of this cake on the side!

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Karen @ The Food Charlatan June 29, 2014 at 3:19 pm

Hazelnuuuuuuuuuuts!!!!!!!!!! Mmm I’m loving this Amy. Nutella just makes everything better. for real though.

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Dani H June 29, 2014 at 1:48 pm

Now I have to buy some Nutella just so I can have this coffee cake!

Haley’s questions were too cute!

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Carol at Wild Goose Tea June 29, 2014 at 12:20 pm

This is waaaaaaaaaaaaay beyond a mere coffee cake. I make a lot of coffee cakes and this one is definitely special. I pinned it.

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Heather @ French Press June 29, 2014 at 10:22 am

what…you don;t drink coffee and you get up at 4:30? how do you do it :) love this cake

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Amy @Very Culinary June 29, 2014 at 12:07 pm

I know. Apparently I was a farmer in my past life. No coffee…and no wine. How are we friends? Do you still love me? ;-)

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Librarian Lavender June 29, 2014 at 5:05 am

Another great recipe and I loved your dialogue! Too bad I can enter the giveaway, it looks great!

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Amy @Very Culinary June 29, 2014 at 12:10 pm

Thank you! And sorry about the giveaway – shipping costs, taxes, and issues with customs, make overseas giveaways challenging for us :/

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Patricia S June 29, 2014 at 4:54 am

Sounds yummy! LOL…kids are so literal…gotta love it.

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Amy @Very Culinary June 29, 2014 at 12:06 pm

Right? Years ago at an OB apt., there was the cutest little girl in the waiting room. I said to her, “I could just eat you up!” And she ran crying to her mother. Oops!

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