Best 6 Hazelnut Cinnamon Coffee Cake Recipes

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

CINNAMON HAZELNUT LAYERED COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• Greased and flour a 13 x 9 x 2-inch baking pan, set aside.
• Next make the topping, by melting the butter and adding the brown sugar, flour, cinnamon and hazelnuts together.
• Make sure to mix well, set aside until needed.
• You will use this topping to sprinkle between the batter layers, don't forget to save some for the top.
• Next cream the butter and sugar together, add the eggs and beat well.
• Mix milk and vanilla extract together.
• Sift the dry ingredients together, then add alternately with the milk and vanilla mixture.
• Pour half the batter into a greased and floured 13 x 9 x 2-inch baking pan.
• Sprinkle half the topping mixture over the batter.
• Add the remaining batter and top with the remaining topping mix.
• Bake in 350 degrees for 25 - 30 minutes or until a toothpick inserted in center comes out clean.
• Enjoy with a big pot of hot tea.

CINNAMON HAZELNUT CREAM COFFEE

Steps:

• Brew the cinnamon hazlenut coffee with cinnamon, nutmeg and cloves.
• Pour the spiced coffee into mugs and add the the brown sugar and Frangelica.
• Top the coffee with the ice cream and sprinkle on the ground hazelnuts.
• Add a cinnamon stick for stirring.

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.

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.

HAZELNUT CINNAMON COFFEE CAKE

Steps:

• Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 325°F. Spread the nuts on a cookie sheet and toast in the oven for 5 to 8 minutes as the oven preheats. Cool and chop. Coat a 10-inch tube pan with nonstick spray and dust with flour.
• With an electric mixer, cream the butter and granulated sugar together in a large bowl. Add the eggs and beat until light and fluffy. Add the sour cream and vanilla and beat until blended. Mix the flour, baking powder, and baking soda together and add to the egg mixture, beating at low speed until smooth.
• In a small bowl, stir the chopped nuts, cinnamon, and brown sugar together.
• Spoon half the batter into the prepared pan. Sprinkle with half the nut mixture. Top with the remaining batter, then with the remaining nut mixture. The top layer of nut mixture will sink into the cake as it bakes.
• Bake in the center of the oven for 55 to 60 minutes or until a wooden skewer inserted into the center comes out clean and dry. Cool in the pan for 5 minutes. Remove from the pan and place on a serving plate.