Hazelnut Crumb Coffee Cake
Any occasion is a good occasion for a cake, yes? Nothing can brighten up a mundane Wednesday morning than a piece of cake with your morning java. Lately, I’ve been into simple cakes, like this coffee cake with a twist. Say hello to hazelnut crumb topping! 🙂
Since I’m planning to make this cake for New Year’s Eve, I dressed it up with apple roses, but it’s totally optional. If you’re making this to enjoy during the week, no need to decorated it. Hazelnut crumb will be beautiful on its own anyway.
This basic coffee cake recipe is a keeper. Switch up the topping, add a little bit orange zest, or drizzle with your favorite glaze, and you will get different cakes every time.
This is perfectly moist, crumbly cake, just the way you want it. Here is step-by-step recipe.
Hazelnut Crumb Coffee Cake
Yield: 8-10 servings
For crumb topping:
- ½ cup shelled hazelnuts
- ¼ cup packed light brown sugar
- ½ cup rolled oats
- ½ teaspoon baking soda
- Pinch of salt
- ½ cup all-purpose flour
- 4 tablespoons unsalted butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons (1 stick/115gr) unsalted butter, softened
- 1 cup sugar
- 4 large eggs, at room temperature
- 1 cup sour cream
- 4 teaspoons pure vanilla extract
- 6 red apples
- 4 cups water
- 1 ½ cups sugar
- To make the crumb topping, toast the hazelnuts on medium heat for about 3-5 minutes. Once cooled, rub them with a kitchen towel to get rid of the peel. Coarsely chop the hazelnuts. Mix all the ingredients for topping. Set aside.
- To make the coffee cake, spray 9-inch springform cake pan. Preheat the oven to 350°F (175°C).
- Whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl with paddle attachment, cream butter and sugar until pale and fluffy about 3-4 minutes. Add eggs one at a time scraping the sides of the pan, as needed. The batter will look like it’s curdled. Don’t worry about it. Mix in 1/3 of flour mixture. Add half of the sour cream, then flour. Repeat until everything is incorporated. Stir in vanilla extract.
- Transfer the batter into a baking pan. Top with the topping prepared earlier. Bake for about 45-50 minutes, or until inserted toothpick comes out clean.
- Cool on wire rack. You can serve it as is, once cooled. Or, you can continue with me to dress it up with some apple roses.
- To make the apple roses, bring water with sugar to a boil.
- Thinly slice the apples with steak knife. I used my food processor to slice the apples, but they came out a little too thick.
- Once the sugar water boils, add apple slices and bring it to boil again. Don’t go anywhere at this point, because the water will boil pretty fast. Immediately strain and cool completely.
- Fold the apple slices around each other starting with small ones. Make small holes in the cake and place the roses. Bake for additional 10 minutes at 350°F (175°C). Cool completely before serving.
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