chocolate hazelnut coffee cake

October 1, 2013


It didn’t feel like fall outside at all this past weekend, so what did I do? I brought fall inside! I made this chocolate hazelnut coffee cake and our whole apartment smelled amazing! You could smell chocolate, cinnamon and hazelnut and it was the most divine thing ever. When you think chocolate and hazelnut you can’t help but think of Nutella. I used to devour that spread by the spoonfuls that I can’t even buy it anymore for fear I’ll go overboard. This coffee cake definitely has the similar flavors of Nutella plus the soft cakey part! The recipe uses Greek yogurt so I’m convinced it’s also really healthy! Yep, this coffee cake recipe might be my new go-to! 
Chocolate Hazelnut Coffee Cake from Bon Appetit October 2013
makes 12

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup blanched hazelnuts, chopped {I’d recommend chopping a little finer than mine above}
2 ounces bittersweet chocolate, chipped
3/4 teaspoon ground cinnamon
1 cup sugar, divided
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 large eggs
1 cup plain whole Greek yogurt {I used Fage 2% and it turned out great!}
special equipment: 8″ square baking pan
Preheat oven to 350 degrees. Butter 8″ square baking pan; set aside. Toss blanched hazelnuts, chocolate, cinnamon, and 1/4 cpu sugar in a bowl. Set aside.
Whisk flour, baking powder, baking soda, and salt in a medium bowl and set aside. Using an electric mixer on high speed, beat butter and remaining 3/4 cup sugar until light and fluffy, about 3 minutes. Beat in vanilla and add eggs one at a time, beating to blend between additions and scraping down sides of bowl when necessary. With mixer on low speed, add dry ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients.
Pour half of batter into prepared pan and smooth top; top with half of hazelnut mixture. Spoon remaining batter over and smooth top; top with remaining hazelnut mixture. Bake cake until top is golden brown and tester inserted into the center comes out clean, 4-45 minutes. Transfer to a wire rack; let cake cook in pan before turnout out.
Do Ahead: Cake can be made 1 day ahead. Store airtight at room temperature. 

I made this blueberry coffee cake last fall and loved it too! Coffee cake is obviously one of my favorite breakfast treats, especially during the fall! What about you? What’s your #1 morning treat?

powered by chloédigital