These individual coffee cakes are richly flavored but light, so they almost melt in your mouth. There’s a crunch on the outside from hazelnut streusel topping and soft interior crumb. The cakes are finished with a dusting of cocoa powder, powdered sugar, and cinnamon, just a hint, so there are all kinds of flavors here. The coffee cakes are best the day they are baked, but they can be wrapped individually in plastic wrap and frozen. Defrost frozen cakes at room temperature, and rewarm if desired.
Coffee Cake with Hazelnut Streusel Topping
(1 votes, average: 5.00 out of 5)
Loading...You will need six 4 1/4-inch round paper baking molds.
Ingredients
- For the cakes:
- 1 1/4 cups + 3 Tbsp. (200g) all-purpose flour
- 1 tsp baking powder
- 3/8 tsp baking soda
- 1/2 tsp salt
- 5 Tbsp. (75g) unsalted butter, at room temperature
- 1 cup + 2 tsp (210g) granulated sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 1 cup (225g) sour cream
- For hazelnut streusel topping:
- 3/4 cup + 2 Tbsp. (120g) all-purpose flour
- 1 cup + 1 Tbsp. (120g) hazelnut flour/meal
- 1/2 cup + 1 Tbsp. (120g) granulated sugar
- 1/2 cup + 1 Tbsp. (120g) cold unsalted butter, cut into 1/4-inch pieces
- For cocoa mixture:
- 1 Tbsp. light brown sugar
- 3 Tbsp. unsweetened cocoa powder
- To finish you need: powdered sugar, cocoa powder, and cinnamon
Instructions
Preheat an oven to 325°F. Spray the paper molds with nonstick spray and set them on a sheet pan.
To make the streusel, in a bowl, stir together the flour, and granulated sugar. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Transfer the streusel to a covered container. Refrigerate for at least 2 hours. Use the streusel while it is cold.
In a bowl, stir together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer on medium speed, beat together the butter, sour cream, eggs, the sugar, and the vanilla until blended. Add the dry ingredients to the wet ingredients and beat on low speed until smooth. Cover the batter and refrigerate for about 20 minutes to firm.
Whisk together the brown sugar and cocoa in a small bowl, breaking any lumps. Put two tablespoons of cake batter in the button of each mold. Dust the top of each with the cocoa mixture. Scoop the rest of the batter over the cocoa. Sprinkle the tops with streusel. Bake for about 25 to 30 minutes in an oven, until the tops are golden brown and a skewer inserted in the center comes out clean. Set the sheet pan on a cooling rack and cool completely.
Just before serving, dust the tops with powdered sugar and then a very light dusting of cocoa and cinnamon.
11 Comments
Medeja
February 5, 2013 at 3:13 amHow nice.. Hazelnuts really give that lovely flavor that makes treats perfect with coffee. At least that's how I feel 🙂
I hope you have fully recovered already 🙂
tammy
February 5, 2013 at 3:31 amInstead of the 4 smaller containers, can you use 1 container for making one cake? a 9" cake plate or a bundt? Would appreciate your reply. Thank you.
melangery
February 5, 2013 at 4:07 amDear tammy, yes of course you can use one cake pan. Please add some time to bake, about 10 more minutes. Let me know how you like it-)
Rosa's Yummy Yums
February 5, 2013 at 7:36 amI love hazelnuts in baked treats. Those cakes look and sound amazing.
Cheers,
Rosa
Eric Pepple
February 5, 2013 at 5:06 pmWow this looks and sounds amazing. Your photography is stunning. Thanks for sharing!
Sincerely,
Happy Valley Chow
BiteSizedJessica
February 6, 2013 at 1:52 amI love the subtle nutty delightful flavor of hazelnuts and these delicate tarts look scrumptious!
FamilySpice
February 6, 2013 at 4:33 amThese would be perfect with my morning tea! Just beautiful photography – I'm inspired!
Carol | a cup of mascarpone
February 6, 2013 at 12:49 pmOMG, I wish I could have one of these right now…they look incredible! As always, gorgeous photos!
Nami | Just One Cookbook
February 8, 2013 at 10:01 pmI became to love hazelnut much later after I turned 20s. I never even saw or smell the fresh hazelnut before. It's always already included in sweets. It's so nice to see the actual hazelnuts in your post! As always, so beautiful, Yelena! Hope you are feeling better and almost or already recovered. My girl was at home whole week. You know how efficient I was this week. Errr.. LOL.
Marina
February 9, 2013 at 10:49 pmLovely cake with my favorite hazelnuts. too bad I can't find any in our area: have a recipe in mind but need some hazelnuts. Oh well, I can look at your cake! 🙂
Spicie Foodie
February 12, 2013 at 10:18 pmThey sound like the perfect treat and size for me. Thanks for sharing!:)