Best 5 Hazelnut Crumb Coffee Cake Recipes

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Indulge in the delightful aroma and delectable flavors of Hazelnut Crumb Coffee Cake, a classic treat that combines the comforting warmth of coffee with the nutty sweetness of hazelnuts. This irresistible cake features a moist and tender crumb topped with a generous layer of crunchy hazelnut streusel, creating a perfect balance of textures and flavors.

In this article, we present a collection of Hazelnut Crumb Coffee Cake recipes, each offering a unique twist on this beloved classic. From the traditional version made with freshly brewed coffee to variations that incorporate unique ingredients like chocolate chips, spices, and citrus zest, these recipes cater to every taste preference. Whether you prefer a simple and straightforward recipe or one that allows for creative experimentation, you'll find the perfect recipe to satisfy your cravings.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will fill your home with the irresistible aroma of freshly baked coffee cake. Let's dive into the world of Hazelnut Crumb Coffee Cake and discover the perfect recipe to tantalize your taste buds!

Check out the recipes below so you can choose the best recipe for yourself!

HAZELNUT COFFEE CAKE



Hazelnut Coffee Cake image

Provided by Dimitra Khan

Categories     Cakes

Number Of Ingredients 13

9 oz (255g) hazelnuts
8 oz (226g) unsalted butter, softened
1 cup (230 g) granulated sugar
4 eggs, separated and at room temperature
80 ml prepared Greek coffee
1/2 cup (120 ml) milk
1 cup (150g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
8 oz (225g) mascarpone cheese
1/2 cup (125 ml) heavy whipping cream
1/2 cup (75g) confectioner's sugar
1 teaspoon pure vanilla extract

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!

CHOCOLATE-HAZELNUT COFFEE CAKE WITH HAZELNUT-CORNFLAKE CRUMBS



Chocolate-Hazelnut Coffee Cake with Hazelnut-Cornflake Crumbs image

Use chopped hazelnuts in the crumb topping and sneak a chocolate-hazelnut spread into the cake for a hazelnut-lover's delight.

Provided by Food Network Kitchen

Time 2h50m

Yield 8

Number Of Ingredients 18

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1/2 cup lightly crushed cornflakes
1/2 cup finely chopped hazelnuts
1 teaspoon ground cinnamon
Pinch fine salt
5 tablespoons unsalted butter, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
2/3 cup chocolate-hazelnut spread, such as Nutella
Confectioners' sugar for dusting

Steps:

  • Combine the flour, brown sugar, cornflakes, hazelnuts, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the chocolate-hazelnut spread on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely. When the cake is cool, dust with confectioners? sugar.

CHERRY AND HAZELNUT COFFEE CAKE



Cherry and Hazelnut Coffee Cake image

Pairs with Pikes Place Roast. A quick-to-prepare coffee cake gets a Pacific Northwest spin with the addition of dried cherries and hazelnuts.

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 stick softened unsalted butter, plus extra for the pan
1 cup all-purpose flour, plus extra for the pan
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon fine salt
1/2 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup well-shaken buttermilk
1/2 cup dried cherries
1/4 cup blanched and peeled hazelnuts, roughly chopped
2 tablespoons turbinado sugar

Steps:

  • 1. Position a rack in the middle of the oven and preheat to 375 degrees F. Butter and flour an 8-inch cake pan. Line the bottom of the pan with a round of parchment.
  • 2. Sift together the flour, baking powder, baking soda and salt into a mixing bowl. In another large bowl, beat the butter and granulated sugar with an electric hand-held mixer at medium-high speed until pale and fluffy, about 2 minutes. Add the egg and vanilla and beat well. At low speed, mix the flour mixture into the eggs in three batches, alternating with the buttermilk, beginning and ending with the flour, until just combined. Scoop the batter into the cake pan. Smooth out the top and scatter the cherries and hazelnuts evenly over the batter. Sprinkle with the turbinado sugar.
  • 3. Bake the cake until golden brown and a tester inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan 10 minutes, and then turn out onto a rack, remove the parchment, invert and cool completely. Serve.

SUPER-CRUMB COFFEE CAKE



Super-Crumb Coffee Cake image

A soft, tender, easy-to-make coffee cake, heavy on the crumbs!

Provided by Sally

Categories     Cake

Time 3h

Number Of Ingredients 12

1 Tablespoon all-purpose flour, for coating the pan
2 cups all-purpose flour (spoon & leveled)
1 cup + 2 Tablespoons granulated sugar
1 teaspoon salt
10 Tablespoons (1 and 1/4 stick) unsalted butter, firm and cold
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk, at room temperature
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2/3 cup packed light or dark brown sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350°F (177°C). Generously spray a 9-inch springform pan* with cooking spray or grease with butter. Sprinkle the bottom of the pan with 1 Tablespoon of flour and tap out the excess.
  • Whisk the flour, sugar, and salt together in a large mixing bowl until combined. Cut in the butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs. Place 1 cup of the butter/flour mixture in the refrigerator until ready to use in step 4.
  • Using a handheld or stand mixer with a paddle attachment, mix the baking powder and baking soda into the remaining flour mixture. Add the room temperature buttermilk, egg, and vanilla and beat on medium speed until smooth. The batter is very thick. Spoon the batter into the prepared springform pan, smoothing the top.
  • Add the brown sugar and cinnamon to the reserved flour mixture. Toss with a fork until well blended. Sprinkle the crumbs over the batter, pressingly lightly so they stick.
  • Bake the cake until the center is firm and a toothpick inserted in the center comes out clean, about 45-55 minutes. Baking time varies, so begin checking at 45 minutes and don't be alarmed if your cake takes longer. Mine usually takes the full 55 minutes.
  • Cool cake for 10 minutes before removing the sides of the springform pan. For neat slices and best flavor, cool cake completely at room temperature before serving.

CRANBERRY-HAZELNUT COFFEE CAKE



Cranberry-Hazelnut Coffee Cake image

A moist coffee cake with a fine, cake-like texture and swirls of cinnamon sugar. Excellent for brunches or a snack.

Provided by MISSHEPESHU

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h35m

Yield 12

Number Of Ingredients 15

1 ¾ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter
1 ½ cups dark brown sugar
4 eggs
2 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
¾ cup whole milk
¼ cup dried cranberries
¼ cup chopped toasted hazelnuts
⅓ cup dark brown sugar
¼ cup white sugar
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 380.4 calories, Carbohydrate 57.2 g, Cholesterol 94 mg, Fat 15.3 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 8.2 g, Sodium 283.3 mg, Sugar 39.5 g

Tips:

  • To easily measure honey, lightly grease measuring cup or spoon with cooking spray.
  • Stir dry ingredients together in a separate bowl before adding to wet ingredients. This helps to ensure even distribution and prevents overmixing.
  • Do not overmix the batter. Overmixing can make the cake tough.
  • For a moister crumb, use buttermilk instead of regular milk.
  • To prevent the cake from sticking to the pan, grease and flour the pan before adding the batter.
  • Bake the cake in a preheated oven. This helps to ensure even baking.
  • To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is done.
  • Allow the cake to cool for at least 10 minutes before serving. This helps to prevent the cake from falling apart.

Conclusion:

This hazelnut crumb coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. The moist and flavorful cake is topped with a crunchy hazelnut crumb topping that adds a delightful texture and flavor. Whether you are serving it for breakfast, brunch, or dessert, this cake is sure to be a hit!

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