Description
Indulgent hazelnut coffee cake brings Italian countryside charm to your breakfast table. Rich layers of nutty flavor and aromatic coffee create a delightful morning experience you’ll savor with every delectable bite.
Ingredients
Scale
cake base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter
- 1/2 cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
hazelnut components:
- 1 cup chopped hazelnuts
- 1/4 cup hazelnut spread
- 2 tbsp ground hazelnuts
- 3 tbsp hazelnut liqueur
coffee elements:
- 2 tbsp instant coffee powder
- 1/4 cup strong brewed coffee
- 1 tsp coffee extract
- 2 tbsp coffee-flavored liqueur
Instructions
- Preheat the oven to 350°F and generously grease a 9-inch round cake pan with butter, ensuring complete coverage.
- Sift together flour and baking powder in a medium bowl, creating a light, airy base for the cake’s structure.
- In a separate large mixing bowl, cream together butter and sugar until the mixture becomes pale and fluffy, incorporating air for a tender crumb.
- Whisk eggs into the butter mixture one at a time, followed by vanilla extract, creating a smooth and cohesive batter.
- Gradually fold the dry ingredients into the wet mixture, alternating with milk, stirring gently to maintain the batter’s delicate texture.
- Incorporate instant coffee powder and ground hazelnuts directly into the batter, distributing flavors evenly throughout.
- Pour half the batter into the prepared pan, creating an initial layer of cake base.
- Drizzle hazelnut spread and sprinkle chopped hazelnuts over the first layer, creating a rich, nutty middle section.
- Carefully pour the remaining batter on top, completely covering the hazelnut layer.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- While the cake cools, prepare a glaze by mixing brewed coffee, hazelnut liqueur, and coffee liqueur.
- Once the cake has cooled for 10 minutes, pierce the top with a fork and slowly pour the coffee-liqueur mixture, allowing it to seep into the cake.
- Garnish the top with additional ground hazelnuts and chopped hazelnuts for texture and visual appeal.
- Let the cake rest for an additional 30 minutes to allow flavors to meld before serving.
Notes
- Grind hazelnuts freshly for maximum flavor and aroma, ensuring they’re finely processed to blend seamlessly into the cake batter.
- Use room temperature ingredients like eggs and butter to create smoother, more evenly mixed batter that yields a tender, soft cake texture.
- Opt for high-quality instant coffee powder and freshly brewed coffee to enhance the deep, rich coffee undertones throughout the cake.
- Swap regular milk with dairy-free alternatives like almond or oat milk for a vegan-friendly version, maintaining the cake’s moisture and richness.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg