Festive Hazelnut Coffee Cake Recipes

HAZELNUT COFFEE CAKE

Steps:

• Preheat the oven to 350 °F, 175 °C. Grease a 9-inch round springform pan or a Bundt Pan with butter. Plce the hazelnuts in a baking pan and toast them for 7-8 minutes in the preheated oven. While the hazelnuts are still hot, place them in a large kitchen towel and rub them together to remove as much of their skin as possible. Once they have cooled, lift them and dust off the skins and pulse in a food processor until finely ground. Prepare the Greek coffee and allow it to cool comletely. In a large bowl, beat together the butter, sugar, and vanilla extract. Add the egg yolks and beat until incorporated. Add the coffee and whisk together. The mixture may appear curdled or broken but it will cometogether once the flour is added. Combine the flour, baking powder, salt, and hazelnuts in a bowl and whisk them together. Add the four mixture to the butter mixture in 2-3 batches being careful not to overmix. Add the milk and mix together. In a separate bowl beat the egg whites on high speed until stiff. Fold them into the cake batter. Transfer the batter to the prepared pan. Bake on the center rack for about 35 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Allow the cake to cool in the pan for about 15-20 minutes. Use a knife to releas the cake from the sides and center of the pan. Inver the cake onto a serving platter. Once the cake has cooled comletely dust with confectioner;s sugar or top with the mascarpone frosting. For the Mascarpone Frosting: Combine all of teh frosting ingredients together in a bowl and beat together until thick and fluffy. Serve the cake with Greek coffee. Kali Orexi!

HAZELNUT COFFEE CAKE

Steps:

• Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line an 8 inch square baking dish with tin foil or parchment paper.
• In a food processor add the hazelnuts and almond flour and blend until its all of a similar fine flour like texture. Transfer the mixture to a bowl and stir in the eggs, baking soda, vanilla extract, honey, ground coffee and melted coconut oil and mix until well combined
• Pour the mixture into the lined baking dish. If topping with hazelnuts, evenly scatter them over the top of the batter.
• Bake for 20 to 25 minutes until a toothpick inserted in the middle comes out clean.
• If topping with icing in a food processor or blender combine all of the ingredients for the icing and blend until smooth, you may need to add a splash of almond milk or water to get it really smooth.
• Once the coffee cake has completely cooled, evenly top with the icing and serve.

CRANBERRY-HAZELNUT COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 inch springform pan. Sift together the flour, baking powder, baking soda and salt; set aside.
• In a large bowl, cream together the butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and 1 teaspoon cinnamon. Beat in the flour mixture alternately with the milk. Fold in cranberries and hazelnuts. Pour batter into prepared pan. Mix together 1/3 cup brown sugar, 1/4 cup white sugar, and 1 teaspoon cinnamon; sprinkle over cake, and swirl through the batter.
• Bake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

COCOA-SWIRL COFFEE CAKE WITH HAZELNUT CRUMB

Steps:

• Preheat oven to 350°F. Spread hazelnuts on a rimmed baking sheet and toast until fragrant and golden brown and skins are loosened. Rub nuts in a clean kitchen towel to remove skins, then coarsely chop.
• Brush a 9-by-2-inch square cake pan with butter. Line with parchment, leaving a 2-inch overhang on two sides. Butter parchment, then dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using your fingers, work butter into mixture until it has the texture of coarse meal. Remove and reserve 2/3 cup of mixture.
• Make a well in center of remaining mixture in bowl and add eggs, whisking to break up, then add yogurt and vanilla. Whisk to combine into a batter (you might see some small specks of butter; that's okay). Scrape about three-quarters of batter into prepared pan, then whisk cocoa into remaining batter. Dollop evenly over top and swirl with a toothpick or skewer.
• Return reserved flour-butter mixture to bowl and stir in hazelnuts until a granola-like mixture forms. Sprinkle over top of batter in pan, squeezing to create clumps. Bake until top of cake springs back when lightly pressed, about 45 minutes. Let cool in pan 10 minutes.
• Using overhangs, lift out of pan and transfer to a wire rack; let cool completely. Cut into 12 squares. Cake can be stored in an airtight container at room temperature up to 2 days.

HAZELNUT CRUMB COFFEE CAKE

Steps:

• 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 in the center comes out clean. Cool on a wire rack.