Description
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:
- Preheat your oven to 350°F (175°C).
- Chop and lightly toast the hazelnuts if they aren’t prepared yet.
- 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.
- Incorporate the vanilla extract into the egg mixture.
- In a separate bowl, mix together the flour, baking powder, and salt.
- In a jug, blend the coffee (or espresso) and vegetable oil until well combined.
- 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.
- Fold in the chopped hazelnuts until evenly distributed within the batter.
- Line a 10-inch (25cm) springform pan with parchment paper, making sure to grease the edges cautiously.
- 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.
- Once baked, remove the cake from the pan and allow it to cool on a wire rack.
- For the icing, amalgamate the powdered sugar and espresso until a thick icing forms. Adjust with a splash of water if too thick.
- 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.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Nutrition
- Serving Size: 8-10
- Calories: ~280 kcal per slice