I’m not sure there is anything more wonderful in life than coffeecake.
Being totally honest here! For as long as I can remember, I grew up making all sorts of different breakfast cakes. Never once however have I made coffeecake with actual coffee in the batter. Until now… And just when I thought life couldn’t get any better or be more delicious : ) .
With Christmas coming up, I wanted to develop something warm and cozy for you. The result? This divine winter hazelnut coffeecake.
You know – just what you want to wake up to over the holiday break- on Christmas morning, New Years day…. Happy to say that this coffeecake fits all occasions (just in case you might be wondering : ) ), just so long as it’s paired with a warm cup of coffee, but of course.
This shoot was extra special beyond the recipe! Spent the whole day with Lindsea of House of Harvest. We’ve been Instagram friends for some time now, and finally decided it was time we met! So loved our time spent together in her beautiful home. Make sure to check out her work here (total swoon over her online shop!).
By the way, I’m currently running a giveaway for this gorgeous brass pour over coffee set pictured in this shoot on Instagram! Make sure to enter to win over the next few days. Also included, the most cozy Pendleton blanket you can imagine!
Winter Hazelnut Coffeecake
I’m not sure there is anything more wonderful in life than coffeecake. And with the unexpected, but "should be expected" addition of actual coffee in the batter, well... it's a total must-make. Let's just leave it at that ;).
- 210g (1 ⅓ cups) all purpose flour
- 56g (½ cup) hazelnut flour
- 1 tablespoon coffee, finely ground
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 223g (1 cup) sugar
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon rum (or sub vanilla extract)
- 180g (3/4 cup) greek yogurt
- 1 tablespoon milk
- 2 tablespoons buckwheat flour
- 40g (⅓ cup) walnuts
- 65g (⅓ cup) brown sugar
- Pinch sea salt
- ¾ teaspoons cinnamon
- ¼ teaspoons cloves
- 60g (1/3 cup) of oats
- 92g (⅓ cup + 1 tablespoon) butter, cubed
- Preheat oven to 350°F. Grease cake pan.
- In a medium bowl, whisk flours, coffee, baking powder, cinnamon, baking soda, and salt in medium bowl to blend.
- Using an electric mixer, beat butter in large bowl until creamy, 2-3 minutes.
- Gradually add sugar, beating until fluffy, 1-2 additional minutes.
- Beat in eggs, 1 at a time, then egg yolk. Add rum.
- In a small bowl, stir yogurt and milk.
- Reduce mixer speed to low and beat dry ingredients in 3 additions alternately with yogurt and milk mixture.
- Add batter to cake pan.
- To prepare topping: in a food processor, lightly pulse (2-4 times) flour, nuts, brown sugar, salt, cinnamon, cloves and 1/3 cup oats. Pulse in butter until no dry spots remain.
- Sprinkle topping over cake. Use a knife to push the topping lightly into the cake to make a marbled effect.
- Bake cake until tester inserted into center comes out clean, about 50-60 minutes. Cool in pan for 10-20 minutes. Turn out onto rack and cool completely.
Yield 3 cups
- 1 (14 oz) can of coconut milk
- 1 (14 oz) can full of water
- 1/4 cup coconut sugar
- 1 tablespoon vanilla extract
- 1 heaping spoonful of honey
Heat first 4 ingredients on medium low heat, stirring constantly to prevent scalding. Remove from heat. Stir in honey. Store in airtight container in fridge for up to about 5 days.
How to use:
- Add to coffee as a creamer
- Add 4 chai tea bags and steep for a creamy chai tea latte
- Add 2 Tbsp. Cocoa powder for hot chocolate