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Hazelnut Crumb Coffee Cake

 Hazelnut Crumb Coffee Cake
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.
4 ServingsPrep: 15 min. Bake: 35 min.


  • 2 tablespoons all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons cold butter
  • 1/4 cup finely chopped hazelnuts
  • 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


  • 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°

2 of 2

Hazelnut Crumb Coffee Cake (continued)

Directions (continued)

  • for 35-40 minutes or until a toothpick inserted near the center
  • comes out clean. Cool on a wire rack. Yield: 4 servings.
Nutritional 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.