Chocolate Chip Hazelnut Coffee Cake


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


  1. Preheat oven to 350F degrees.
  2. To make the streusel topping: In a small bowl combine 1/4 cup granulated sugar with cinnamon, hazelnuts and chocolate chips; set aside.
  3. In a medium bowl, sift together the flour, baking soda, baking powder, and salt; set aside.
  4. 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.
  5. Grease a 9-inch spring form pan (or a 9 x 9 square baking dish).
  6. 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.
  7. Bake for about 35 minutes or until the loaf is brown and cake is cooked all the way through.
  8. Remove from oven and cool in pan on rack until completely cool.
  9. 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.