### Introduction
Indulging in a slice of warm Hazelnut Coffee Cake is a delightful experience that combines the rich, nutty flavor of hazelnuts with the comforting aroma of freshly brewed coffee. This recipe creates a moist and tender cake that makes the perfect accompaniment for breakfast, brunch, or an afternoon treat with a cup of joe. Whether you’re entertaining guests or simply enjoying a quiet moment at home, this cake is sure to impress with its irresistible flavor and delightful texture.
### Ingredients
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/2 cup sour cream
– 1/4 cup brewed coffee, cooled
– 1 cup chopped hazelnuts, toasted (reserve some for topping)
– 1 tablespoon ground cinnamon
– 1 tablespoon brown sugar (for topping)
### Instructions
1. **Preheat the Oven**: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
2. **Prepare the Dry Ingredients**: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. **Cream the Butter and Sugar**: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
4. **Add Eggs and Flavorings**: Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, sour cream, and cooled brewed coffee until the mixture is smooth.
5. **Combine Wet and Dry Ingredients**: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. **Fold in Hazelnuts**: Gently fold in the toasted chopped hazelnuts into the batter.
7. **Prepare the Topping**: In a small bowl, combine the ground cinnamon, brown sugar, and a few additional chopped hazelnuts if desired.
8. **Assemble the Cake**: Pour half of the batter into the prepared cake pan. Sprinkle half of the cinnamon hazelnut mixture over the batter. Pour the remaining batter on top and finish with the remaining topping.
9. **Bake the Cake**: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. **Cool and Serve**: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
### Tips
– For extra moistness, you can replace half of the sour cream with plain Greek yogurt.
– If you prefer a sweeter cake, consider adding chocolate chips or a drizzle of chocolate ganache on top.
– Feel free to use hazelnut flour for a more intense hazelnut flavor.
– This cake can be made a day in advance; simply store it in an airtight container to maintain freshness.
### Serving Suggestions
Serve this delightful Hazelnut Coffee Cake warm or at room temperature, preferably paired with a steaming cup of coffee or your favorite tea. For an elegant touch, dust with powdered sugar before serving or add a dollop of whipped cream. It also makes a wonderful addition to a brunch spread alongside fresh fruit, yogurt, or a cheese platter.
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