Hazelnut Crumb Coffee Cake Recipes

Steps:

• Preheat oven to 325°F and spray an 8-inch square pan with cooking spray.
• Mix the brown sugar and flour until well combined and lump free, add the melted butter and stir well or crumble it between your hands until well blended.
• Reserve 3/4 c of the mixture for topping, if desired mix cinnamon into the topping mixture.
• Mix in the baking powder, then add the milk and egg and mix well.
• Sprinkle the reserved crumbs evenly over the top of the batter.
• Bake at 325° for about 55-60 minutes or until cake pulls slightly away from the side of the pan and a toothpick inserted into the center comes out clean.
• Serve warm, even better with whipped cream, cool whip or ice-cream.

Steps:

• Heat oven to 350°F. Spray 8-inch square pan with cooking spray (without flour).
• In small bowl, mix brown sugar and hazelnut spread. Stir in nuts and chocolate chips; set aside for topping.
• In large bowl, stir flour blend, baking powder and salt; set aside. In medium bowl, beat eggs and granulated sugar with whisk until smooth. Stir in butter and vanilla. Stir into flour mixture just until combined. Pour batter into pan. Sprinkle with reserved topping mixture.
• Bake 25 to 27 minutes or until toothpick inserted in center comes out clean. Serve warm.

Steps:

• In a small bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts; set aside. , In a small saucepan, melt chocolate over low heat. Stir until smooth; cool. In a small bowl, combine the flour, sugar, baking soda and salt. Add the sour cream, butter and egg; beat until blended. Remove 1 cup of batter; stir in chocolate., Spread the remaining batter into a greased 8-in. square baking dish; spoon chocolate batter over the top. Cut through batters with a knife to swirl. Sprinkle with reserved nut topping. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• 1. Position a rack in the middle of the oven and preheat to 375 degrees F. Butter and flour an 8-inch cake pan. Line the bottom of the pan with a round of parchment.
• 2. Sift together the flour, baking powder, baking soda and salt into a mixing bowl. In another large bowl, beat the butter and granulated sugar with an electric hand-held mixer at medium-high speed until pale and fluffy, about 2 minutes. Add the egg and vanilla and beat well. At low speed, mix the flour mixture into the eggs in three batches, alternating with the buttermilk, beginning and ending with the flour, until just combined. Scoop the batter into the cake pan. Smooth out the top and scatter the cherries and hazelnuts evenly over the batter. Sprinkle with the turbinado sugar.
• 3. Bake the cake until golden brown and a tester inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan 10 minutes, and then turn out onto a rack, remove the parchment, invert and cool completely. Serve.

Steps:

• Combine the flour, brown sugar, cornflakes, hazelnuts, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the chocolate-hazelnut spread on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate and re-invert onto a rack to cool completely. When the cake is cool, dust with confectioners? sugar.

Steps:

• In a small bowl, combine the flour and sugar; cut in butter until crumbly. Stir in nuts; set aside. In a small saucepan, melt chocolate over low heat. Stir until smooth; cool. In a small mixing bowl, combine the flour, sugar, baking soda and salt. Add the sour cream, butter and egg; beat until well mixed. Remove 1 cup of batter; stir in chocolate.
• Spread the remaining batter into a greased 8-in. square baking dish; spoon chocolate batter over the top. Cut through batters with a knife to swirl. Sprinkle with reserved nut topping. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Steps:

• In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13x9-in. baking pan. , Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake.

Steps:

• Pre heat your oven to 320 degrees fahrenheit or 160 degrees celsius.
• First, make the filling by placing all the ingredients in a large bowl and tossing gently with your fingers until the apple slices are evenly coated. Set aside for 10 to 15 minutes.
• Now make the topping by mixing the flour and brown sugar in a bowl. Add in the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs.
• Next, add the hazelnuts to the topping mixture and, using your hands, toss until all the ingredients are well combined. Set aside.
• Very lightly grease the pie dish with butter. (I like to use a nice glass baking dish). Transfer the apple mixture evenly into the dish. Using your fingers, sprinkle the brown sugar topping evenly over the apples.
• Place the dish on a baking sheet and bake for approximately 45 minutes, until the top is lightly golden. When ready, take it out of the oven and let it cool for about an hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 inch springform pan. Sift together the flour, baking powder, baking soda and salt; set aside.
• In a large bowl, cream together the butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and 1 teaspoon cinnamon. Beat in the flour mixture alternately with the milk. Fold in cranberries and hazelnuts. Pour batter into prepared pan. Mix together 1/3 cup brown sugar, 1/4 cup white sugar, and 1 teaspoon cinnamon; sprinkle over cake, and swirl through the batter.
• Bake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Preheat oven to 350°F. Spread hazelnuts on a rimmed baking sheet and toast until fragrant and golden brown and skins are loosened. Rub nuts in a clean kitchen towel to remove skins, then coarsely chop.
• Brush a 9-by-2-inch square cake pan with butter. Line with parchment, leaving a 2-inch overhang on two sides. Butter parchment, then dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using your fingers, work butter into mixture until it has the texture of coarse meal. Remove and reserve 2/3 cup of mixture.
• Make a well in center of remaining mixture in bowl and add eggs, whisking to break up, then add yogurt and vanilla. Whisk to combine into a batter (you might see some small specks of butter; that's okay). Scrape about three-quarters of batter into prepared pan, then whisk cocoa into remaining batter. Dollop evenly over top and swirl with a toothpick or skewer.
• Return reserved flour-butter mixture to bowl and stir in hazelnuts until a granola-like mixture forms. Sprinkle over top of batter in pan, squeezing to create clumps. Bake until top of cake springs back when lightly pressed, about 45 minutes. Let cool in pan 10 minutes.
• Using overhangs, lift out of pan and transfer to a wire rack; let cool completely. Cut into 12 squares. Cake can be stored in an airtight container at room temperature up to 2 days.