High Altitude Toasted Hazelnut Coffee Cake
An easy high altitude recipe for toasted hazelnut coffee cake, with buttery hazelnut crumb topping.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
Cake
- 1 ¾ cups all-purpose flour, fluffed, spooned and leveled
- ½ cup hazelnuts, finely chopped
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp baking soda
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom
- 1 tsp instant espresso powder or instant coffee
- ½ cup light brown sugar, lightly packed
- 2 large eggs
- 1 cup full fat sour cream
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil
- 1 tsp vanilla extract
Crumb Topping
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar, lightly packed
- ¼ tsp ground cinnamon
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup hazelnuts, roughly chopped
- ½ cup unsalted butter, melted
Instructions
Toast the Hazelnuts
- Preheat the oven to 300 F. Spread the hazelnuts for the cake and crumb topping out onto a baking sheet, and toast for 5-7 minutes, until hot and fragrant.
- Cool completely, and then finely chop the toasted hazelnuts. Set aside.
Cake Batter
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray a 9-inch square baking pan with non stick baking spray.
- In a bowl, whisk together the flour, hazelnuts, salt, baking soda, cinnamon, cardamom and espresso powder, until evenly distributed.
- Separately, whisk together the brown sugar, eggs, sour cream, melted butter, oil and vanilla extract, until well combined.
- Add the wet ingredients to the dry, and use a spatula to fold the batter together just until moistened. Spread the batter into the prepared pan, and set aside while you make the topping.
Crumb Topping
- In a bowl, combine the flour, sugars, cinnamon, salt and hazelnuts. Add the melted butter, and stir until moistened and crumbly.
- Sprinkle the crumb topping evenly over the cake batter.
Bake
- Bake the cake for about 35-40 minutes, until the topping is golden brown, and a cake tester or sharp knife inserted in the center comes out clean.
- Set the cake on a cooling rack and let cool for about an hour. Serve warm, or at room temperature.
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