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Hazelnut Crumb Coffee Cake Recipe

This was a plain brunch cake that I played around with until I came up with this recipe. My husband says it tastes like a hot fudge sundae.

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4 Servings
Prep: 15 min. Bake: 35 min.

Ingredients

2 tablespoons all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter
1/4 cup finely chopped hazelnuts
BATTER:
1 ounce semisweet chocolate
1 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/4 cup butter, softened
1 egg, beaten

Directions

In a small bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts; set aside.
In a small saucepan, melt chocolate over low heat. Stir until smooth; cool. In a small bowl, combine the flour, sugar, baking soda and salt. Add the sour cream, butter and egg; beat until blended. Remove 1 cup of batter; stir in chocolate.
Spread the remaining batter into a greased 8-in. square baking dish; spoon chocolate batter over the top. Cut through batters with a knife to swirl. Sprinkle with reserved nut topping. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 4 servings.

Nutrition Facts: 1 serving (1 piece) equals 570 calories, 29 g fat (16 g saturated fat), 119 mg cholesterol, 515 mg sodium, 71 g carbohydrate, 2 g fiber, 8 g protein.

Hazelnut Crumb Coffee Cake published in Cooking for One or Two Cookbook , p261

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