Hazelnut Cinnamon Coffee Cake Recipes

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.

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.

HAZELNUT COFFEE CAKE

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!

CINNAMON SWIRL BUNDT COFFEE CAKE

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.