Crumbly Hazelnut Coffee Cake Recipe

Coffee cake is a popular and versatile baked treat, perfect for sharing with guests. Despite the name, most coffee cake recipes don't actually contain any coffee, rather this simple lightly sweet cake is meant to be an accompaniment to coffee or tea. Coffee cake usually has a tender crumb, often has a streusel topping, and is a staple for casual get-togethers, brunches, morning meetings, or even as a comforting snack or dessert. Its simplicity makes it suitable for a wide range of occasions, from a family breakfast to an elegant afternoon tea.

The simplicity of a traditional coffee cake recipe also makes it perfect for customization: There are many ways to adapt this classic recipe, and adding toasty, crunchy hazelnuts is a great place to start. The nuttiness of the hazelnuts complements the sweet, soft base of the cake and provides a delightful contrast in textures. Whether it's for a cozy family gathering, a festive holiday brunch, or simply a moment of solitary enjoyment with a good book and a hot beverage, a slice of hazelnut coffee cake can elevate the experience.

Preheat the oven to 325 F.

In a medium bowl, whisk together 2 ¾ cup flour, baking powder, baking soda, and salt.

Add the eggs one at a time, scraping the bowl between additions.

Alternate additions of yogurt, almond flour, flour mixture, and milk until fully combined.

Fold in the vanilla.

Mix in the Nutella, leaving streaks of it in the batter.

Transfer the batter to the prepared pan.

Spread the batter in an even layer.

Mash with your fingers until clumpy.

Mix in the hazelnuts.

Scatter the hazelnut crumb mixture over the top of the batter.

Remove the cake from the oven and let cool.

Slice before serving.

You can certainly use other nuts in this recipe, both in the cake batter and the hazelnut crumb topping. The original recipe calls for hazelnuts, which provide a distinct and elegant flavor and texture, but you can experiment with several other kinds of nuts that would also work well. Walnuts or pecans are great substitutes for hazelnuts in the crumb topping. They both have a rich, buttery flavor and add a lovely crunch. You can chop them coarsely and use them in the same quantity as the hazelnuts. Since the recipe already includes almond flour, using sliced or chopped almonds in the topping will enhance the almond flavor throughout the cake.

Pistachios would be a unique and colorful addition for a slightly different flavor profile. They pair well with the Nutella and vanilla flavors in the cake. Macadamia nuts offer a creamy texture and a subtle taste, which would provide a nice contrast to the sweetness of the cake. When substituting nuts, it's important to consider their distinct flavors and how they might affect the overall taste of the cake. Opt for dry roasted nuts, but don't toast them: The nuts undergo toasting while the cake bakes and you want to avoid burning.