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Hazelnut Coffee Cake – A Skandibaking Delight

Hazelnut Coffee Cake
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This Scandinavian-inspired hazelnut coffee cake is rich, nutty, and perfectly spiced. It’s a delightful treat to enjoy with a cup of coffee, making it ideal for fika—a cherished Swedish coffee break tradition.

Ingredients

Scale
  • 100 grams of chopped and toasted hazelnuts
  • 2 large eggs
  • 200 grams of brown sugar
  • 2 teaspoons of vanilla extract
  • 250 grams of all-purpose flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of salt
  • 120 milliliters of vegetable oil
  • 120 milliliters of strong coffee or a double shot of espresso

For the icing, you’ll require:

  • 100 grams of powdered sugar
  • 1 tablespoon of espresso
  • Chopped hazelnuts for decoration

While some recipes call for butter, we find that using vegetable oil results in a lighter, airier texture, and it’s easier to work with. Butter can create a richer flavor ideal for denser cakes; however, in this recipe, oil enhances the fluffiness!

Instructions

Follow these straightforward steps to create a delicious Hazelnut Coffee Cake:

  1. Preheat your oven to 350°F (175°C).
  2. Chop and lightly toast the hazelnuts if they aren’t prepared yet.
  3. In a mixing bowl, whisk together the eggs and brown sugar until the mixture is light and fluffy, approximately 5 minutes. Using a hand mixer makes this task much simpler.
  4. Incorporate the vanilla extract into the egg mixture.
  5. In a separate bowl, mix together the flour, baking powder, and salt.
  6. In a jug, blend the coffee (or espresso) and vegetable oil until well combined.
  7. Carefully alternate adding the dry and wet ingredients to the egg mixture, folding them in gently with a spatula. If using a mixer, mix only until just combined.
  8. Fold in the chopped hazelnuts until evenly distributed within the batter.
  9. Line a 10-inch (25cm) springform pan with parchment paper, making sure to grease the edges cautiously.
  10. Pour the batter into the prepared pan and bake for approximately 20-25 minutes, checking for doneness with a toothpick — it should come out clean when inserted in the center.
  11. Once baked, remove the cake from the pan and allow it to cool on a wire rack.
  12. For the icing, amalgamate the powdered sugar and espresso until a thick icing forms. Adjust with a splash of water if too thick.
  13. Spread the icing over the cool cake and decorate with chopped hazelnuts. Slice, serve, and enjoy every bite!

Notes

  • Toasting Hazelnuts: For a deeper nutty flavor, toast the hazelnuts in a dry pan over medium heat for 3-5 minutes or bake at 350°F (175°C) for 8-10 minutes. Let them cool before chopping.
  • Texture Tip: If you prefer a finer texture, pulse the toasted hazelnuts in a food processor instead of chopping by hand.
  • Substitutions: Sour cream can be replaced with Greek yogurt for a slightly tangier taste. You can also use almond or oat milk instead of whole milk.
  • Make-Ahead: This cake stays fresh for up to 3 days at room temperature when stored in an airtight container. It can also be frozen (without the glaze) for up to 2 months.
  • Flavor Variation: Add a pinch of cardamom to the batter for an extra Scandinavian touch.
  • Serving Suggestion: Enjoy this cake slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Nutrition

Keywords: Hazelnut Coffee Cake

Find it online: https://sofyarecipes.com/hazelnut-coffee-cake-a-skandibaking-delight/