Hazelnut Crumb Coffee Cake Recipe

5 1 1
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Hazelnut Crumb Coffee Cake Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
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.
Originally published as Hazelnut Crumb Coffee Cake in Cooking for One or Two Cookbook 2003, p261

Nutritional Facts

1 piece: 570 calories, 29g fat (16g saturated fat), 119mg cholesterol, 515mg sodium, 71g carbohydrate (43g sugars, 2g fiber), 8g protein.

  • 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
  1. In a small bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts; set aside.
  2. 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.
  3. 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.
Originally published as Hazelnut Crumb Coffee Cake in Cooking for One or Two Cookbook 2003, p261

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Cathtony99 User ID: 7337400 66540
Reviewed Jul. 14, 2013

"My husband and I almost ate the whole cake. I made it gluten free and used fat free sour cream and light butter. GREAT! GREAT! GREAT!"

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