Hazelnut Coffee Cake Hazelnut Coffee Cake

Hazelnut Coffee Cake 150 Image by: Hazelnut Coffee Cake 150 Author: Canadian Living

With a hint of coffee and lots of hazelnuts, this European-style cake is drier than North American–style coffee cakes, but it's sure to impress guests with its old-world charm. The chocolate hazelnut glaze adds a rich, luxurious finish. Look for toasted skinned hazelnuts in the bulk section of your grocery store.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2011


Chocolate Hazelnut Glaze:


In large bowl, beat together eggs, sugar and honey on high until lightened and thickened, about 5 minutes. Add butter; beat for 1 minute.

Sift together flour, baking powder, baking soda and salt; beat into egg mixture just until combined. Fold in hazelnuts. Remove 1/3 cup to small bowl; stir in coffee granules and set aside.

Scrape remaining hazelnut mixture into greased and parchment paper–lined 9-inch (1.5 L) round cake pan. By spoonfuls, drop coffee mixture over top. Run tip of knife through batter to swirl; smooth top.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 30 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; transfer to rack and let cool completely.

Chocolate Hazelnut Glaze: Stir chocolate hazelnut spread with water until smooth. Spread over top of cake; sprinkle with hazelnuts. (Make-ahead: Store in airtight container for up to 2 days.)

Nutritional facts Per each of 10 servings: about

  • Sodium 173 mg
  • Protein 7 g
  • Calories 383.0
  • Total fat 27 g
  • Potassium 234 mg
  • Cholesterol 80 mg
  • Saturated fat 8 g
  • Total carbohydrate 32 g


  • Iron 12.0
  • Folate 24.0
  • Calcium 8.0
  • Vitamin A 10.0
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Hazelnut Coffee Cake