Chocolate Chip Hazelnut Coffee Cake
I can think of more than one reason why I love coffee cake so much but the number one reason has to be that it’s totally acceptable to eat dessert for breakfast. More than acceptable, it’s practically begging for it.
This is one of my favorite coffee cakes to make. Totally reliable, I have made it often for clients and have served it at many a brunches and showers. Hazelnuts, cinnamon, and chocolate team up to make an addictive streusel that’s all throughout and on top of this hearty breakfast cake.
The batter is on the thick side so you’ll need to take care when spreading the batter into the pan. Totally versatile, you could use milk chocolate instead of the dark and, really, any chopped nuts would substitute well in this cake. I just love the combination of dark chocolate and hazelnuts…………nutella anyone?
I have made this in a square 9-inch glass baking dish and it works just fine but if you have a spring form pan, it’s worth using. The ease in which the cake is cooled, removed, and served just can’t be beat.
This cake will dry out quickly if over cooked. I set my timer for 30 minutes (my oven cooks quick) and test it every few minutes after that. Nothing worse than dry coffee cake. Actually there a quite a few things worse than dry coffee cake but no sense in going to all the work and have it turn out dry. Right? So depending on your oven, adjust the time accordingly and enjoy your delicious coffee cake creation!Print
Studded with chocolate chips and hazelnuts, this cake is perfect for brunch or an afternoon snack.
- 1 cup minus 1 tablespoon sugar + 1/4 cup
- 1 teaspoon ground cinnamon
- 1/2 cup hazelnuts, chopped
- 1/2 cup semi-sweet chocolate chips
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon table salt
- 1 cup plain greek yogurt
- 1 teaspoon almond extract
- 1 1/2 teaspoon vanilla extract
- 1/2 cup (1 stick) butter, softened
- 2 eggs
- Preheat oven to 350F degrees.
- To make the streusel topping: In a small bowl combine 1/4 cup granulated sugar with cinnamon, hazelnuts and chocolate chips; set aside.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt; set aside.
- In large bowl, beat the remaining 3/4 cup of sugar and butter together until light and fluffy about 3 minutes. Add eggs one at a time incorporating completely. Add vanilla and almond extracts. Alternate adding the flour and greek yogurt to the egg mixture stirring just to combine.
- Grease a 9-inch spring form pan (or a 9 x 9 square baking dish).
- Spread half of the batter into prepared pan. Top with half of the streusel topping. Spread remaining batter over the streusel and top with rest of streusel mixture.
- Bake for about 35 minutes or until the loaf is brown and cake is cooked all the way through.
- Remove from oven and cool in pan on rack until completely cool.
- Cut into squares and serve either warm or at room temperature.
Adjusted for high altitude, this coffee cake is a stunner. To make it at sea level, increase sugar in batter to 1 cup and baking soda and baking powder to 1 teaspoon.