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Cinnamon Hazelnut Layered Coffee Cake

The scent of cinnamon and toasted hazelnuts… it instantly transports me back to blustery autumn afternoons in my grandmother’s cozy kitchen. I remember watching her, a whirlwind of flour and sugar, carefully layering this coffee cake while the wind howled outside. Each bite was a warm hug, a comforting blend of sweet and nutty flavors that somehow made the day seem brighter, even when the skies were gray. It’s a tradition I’ve cherished and carried on, and I’m thrilled to share this piece of my heart with you.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 45-50 minutes
Servings: 4-8
Yields: 1 cake
Dietary Type: Not specified

Ingredients

1 1⁄2 cups sugar
1⁄2 cup butter, softened
2 eggs, jumbo
1 1⁄4 cups milk
3 cups all-purpose flour
4 teaspoons baking powder
1⁄2 teaspoon salt
1 1⁄2 teaspoons vanilla extract

Topping:

1 cup brown sugar
4 teaspoons cinnamon
2 tablespoons hazelnuts, ground
2 tablespoons hazelnuts, chopped
4 tablespoons flour
1⁄2 cup butter, melted

Equipment Needed

13 x 9 x 2-inch baking pan
Mixing bowls
Electric mixer (optional, but helpful)
Measuring cups and spoons
Sifter
Toothpick

Instructions

Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This is crucial for even baking.
Prepare your baking pan. Grease a 13 x 9 x 2-inch baking pan thoroughly. Then, flour the pan, ensuring the entire surface is coated. This prevents the cake from sticking and allows for easy removal after baking. Set the prepared pan aside.
Now, let’s make the topping. In a medium bowl, melt the 1/2 cup of butter. Add the 1 cup of brown sugar, 4 tablespoons of flour, 4 teaspoons of cinnamon, 2 tablespoons of ground hazelnuts, and 2 tablespoons of chopped hazelnuts.
Mix all the topping ingredients together thoroughly until well combined. The mixture should resemble coarse crumbs. Set this aside; you’ll need it for layering.
In a large mixing bowl, cream together the 1/2 cup of softened butter and the 1 1⁄2 cups of sugar until light and fluffy. This step is essential for creating a tender cake.
Add the 2 jumbo eggs to the creamed butter and sugar. Beat the mixture well until the eggs are fully incorporated and the batter is smooth.
In a separate small bowl, mix together the 1 1⁄4 cups of milk and 1 1⁄2 teaspoons of vanilla extract. Set aside.
In another bowl, sift together the 3 cups of all-purpose flour, 4 teaspoons of baking powder, and 1⁄2 teaspoon of salt. Sifting ensures that there are no lumps in the dry ingredients and that the baking powder is evenly distributed.
Gradually add the dry ingredients to the wet ingredients (creamed butter, sugar, and egg mixture) alternately with the milk and vanilla extract mixture. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
Pour half of the batter into the prepared and floured 13 x 9 x 2-inch baking pan, spreading it evenly.
Sprinkle half of the topping mixture evenly over the batter in the pan.
Pour the remaining batter over the topping layer, spreading it evenly to cover the topping.
Sprinkle the remaining topping mixture evenly over the top of the batter.
Bake in the preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for a few minutes before slicing and serving.
Enjoy your delicious Cinnamon Hazelnut Layered Coffee Cake with a big pot of hot tea or coffee!

Expert Tips & Tricks

Room temperature ingredients: Using room temperature butter and eggs allows them to emulsify properly, creating a smoother batter and a more tender cake.
Don’t overmix: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined.
Toasting the hazelnuts: For an even more intense hazelnut flavor, lightly toast the hazelnuts before grinding and chopping them. Spread them on a baking sheet and toast in a 350°F (175°C) oven for about 8-10 minutes, or until fragrant and lightly browned. Let them cool completely before grinding and chopping.
Check for doneness: Start checking for doneness at 25 minutes. If the top is browning too quickly, you can loosely tent the cake with foil.
Even layers: For perfectly even layers, use an offset spatula to spread the batter evenly in the pan.

Serving & Storage Suggestions

This Cinnamon Hazelnut Layered Coffee Cake is best served warm, but it’s also delicious at room temperature. For an extra touch of indulgence, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for 2-3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. To reheat, warm individual slices in the microwave for a few seconds or bake the whole cake in a low oven (250°F/120°C) until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (estimated)
Calories	1425.7 kcal	N/A
Calories from Fat	515 g	36%
Total Fat	57.2 g	88%
Saturated Fat	32.2 g	161%
Cholesterol	225.7 mg	75%
Sodium	1150.4 mg	47%
Total Carbohydrate	215 g	71%
Dietary Fiber	4.9 g	19%
Sugars	129.2 g	516%
Protein	18 g	36%

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.

Variations & Substitutions

Gluten-free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a little extra liquid to the batter, as gluten-free flours tend to be drier.
Dairy-free: Use a dairy-free butter substitute and non-dairy milk (such as almond, soy, or oat milk) in the cake and topping.
Nut-free: Omit the hazelnuts from the topping or substitute them with sunflower seeds or pumpkin seeds.
Spice it up: Add a pinch of nutmeg or cardamom to the topping for a warm, festive flavor.
Citrus zest: Add the zest of an orange or lemon to the batter for a bright, citrusy twist.

FAQs (Frequently Asked Questions)

Q: Can I use a different size pan?
A: While a 13×9 inch pan is recommended, you could use a slightly smaller pan, but the baking time may need to be increased. Keep a close eye on the cake while it’s baking.

Q: Can I make this cake ahead of time?
A: Yes, you can make the cake a day ahead of time. Allow it to cool completely, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature.

Q: My topping is too dry. What can I do?
A: Add a little more melted butter, one tablespoon at a time, until the topping reaches a crumbly consistency.

Q: How do I prevent the cake from sticking to the pan?
A: Make sure to grease and flour the pan thoroughly before adding the batter. You can also use parchment paper to line the bottom of the pan.

Q: Can I freeze this cake?
A: Yes, you can freeze the cake. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Final Thoughts

I truly hope you enjoy this Cinnamon Hazelnut Layered Coffee Cake as much as my family and I do. It’s a recipe that’s been passed down through generations, and I’m delighted to share it with you. Don’t hesitate to get creative with variations, and most importantly, savor every sweet and nutty bite. If you try this recipe, please let me know what you think – I love hearing your feedback! This cake pairs perfectly with a steaming cup of coffee or a soothing herbal tea. Happy baking!

Cinnamon Hazelnut Layered Coffee Cake Recipe