Who knew coffee cake actually doesn’t included coffee? As I Swede, I didn’t know at least! Therefore, I had to make my own version of it including coffee and the best nut in the world of baking, hazelnuts! Coffee cake is traditionally made with cinnamon, which I’ve chosen to not include but you still can add it to the middle layer and topping. Coffee cake is typically a slightly more dense vanilla cake with a cinnamon infused middle layer and crumble topping. For my version, as said, I’ve chosen to include lots of nutty, delicious, buttery toasted hazelnuts, and actually make a proper coffee infused cake. I’ll need to make classic coffee cake in the future, but for now I’m going to enjoy this version, which is way more according to my palate, with a scoop of ice cream and espresso on the side. Yum, yum, yum!
PS. To make this vegan follow the cake recipe for this recipe!
Enjoy!
Coffee & Hazelnut Coffee Cake
A fluffy coffee infused cake combined with two layers “hazelnutty” layer, one with hazelnut and brown sugar and a buttery hazelnut crumble topping.
- Yield: 6-8 hearty servings 1x
Ingredients
Middle layer
- 50g / 1,75 oz hazelnuts, roasted
- 20g / 0,7 oz light muscovado sugar
- A hearty pinch of salt
Streusel layer
- 50g / 1,75 oz hazelnuts, roasted
- 40g / 1,4 oz rolled oats
- 20g / 0,7 oz light muscovado sugar
- A hearty pinch of salt
- 30g / 1,1 oz all purpose flour
- 50g / 1,75 oz butter
Cake (for vegan follow this cake recipe)
- 90g / 3,2 oz butter
- 100g / 3,5 oz milk
- 1–1,5 tbsp instant coffee, granulated
- 3 eggs
- 160g / 5,6 oz granulated sugar
- 160g / 5,6 oz flour
- 1,25 tbsp baking powder
- A hearty pinch of vanilla
- 1/2 tbsp vanilla sugar or a splash of vanilla essence
Instructions
- Preheat the oven to 175C/350F and grease and line a pan with parchment paper. My pan was ⌀18cm/7 inches.
- Using a food processor or mini chopper, process the ingredients for the middle layer until a little more corse than nut flour consistency. Set aside.
- For the streusel layer, process the hazelnuts, oats, sugar, and salt until medium chunky. Transfer to a bowl. Using your fingers, pinch together the nut mixture, butter, and flour to a crumbly mixture. Set aside.
- For the cake, start by melting the butter in a small sauce pan. Stir in the milk and instant coffee and set aside.
- Whip the eggs and sugar white and fluffy. Sift and fold in the remaining ingredients.
- Carefully fold in the butter mixture and fold in to a smooth batter.
- Transfer half the batter to the prepared pan. Top with the middle hazelnut layer. Spread the remaining batter onto and finish with crumbling the streusel on top.
- Bake for 40-45 minutes in the bottom of the oven. Let cool, slice up, and enjoy!
Keywords: coffee cake, vegan, hazelnut, coffee, recipe, recept, kaffekaka, fika, vegansk, bakning, efterätt, coffee coffee cake, easy, delicious