Super Juicy Coffee Cake is a delightful treat that combines the deep flavor of coffee with a moist, tender texture, making it perfect for breakfast, dessert, or even an afternoon snack. This cake is not just any ordinary coffee cake—it’s super juicy and rich, with the added crunch of ground hazelnuts that elevate the flavor profile to something truly special. Whether enjoyed with a cup of your favorite brew or served at a gathering, this cake is sure to impress.

What Goes into This Coffee Cake

To create this mouthwatering creation, you’ll need:

250 g Soft Butter (approximately 1 cup), at room temperature
3 Eggs
250 g Flour (about 2 cups)
1 Packet Baking Powder (about 15 g; or 1 tablespoon)
100 ml Strong Coffee, cooled (about 1/3 cup)
50 g Ground Hazelnuts (approximately 1/2 cup)

Step-by-Step Coffee Cake Recipe

Cream the Butter: In a large mixing bowl, cream the soft butter with sugar until the mixture is fluffy and light (about 3-4 minutes).
Add the Eggs: Stir in the eggs one by one, mixing well after each addition.
Mix Dry Ingredients: In a separate bowl, mix the flour with the baking powder.
Combine Wet and Dry: Gradually stir the flour mixture and cooled coffee into the butter and egg mixture, alternating between the two.
Fold in Hazelnuts: Carefully fold the ground hazelnuts into the batter until evenly distributed.
Prepare the Pan: Pour the batter into a greased Gugelhupf or loaf pan, smoothing the top.
Bake the Cake: Bake in a preheated oven at 175°C (350°F) for about 50-60 minutes.
Cool in the Pan: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Final Touch: Once cooled, sprinkle with powdered sugar or drizzle with a coffee glaze if desired.

How to Serve It

This Super Juicy Coffee Cake is best served slightly warm or at room temperature. You can dust it with a light layer of powdered sugar for a pretty presentation. For an extra touch, consider drizzling a coffee glaze made from powdered sugar and brewed coffee over the top. Pair it with a steaming cup of coffee, tea, or even a glass of milk for a delightful flavor combination. You can also add some toasted hazelnuts on top for a crunchy garnish.

Helpful Tricks for Coffee Cake

Storage: Keep the cake in an airtight container at room temperature for up to three days. For longer storage, you can freeze slices wrapped in plastic wrap and then aluminum foil for up to three months.
Flavor Boost: Experiment with different nuts! Walnuts or almonds can be great substitutes for hazelnuts, adding a different texture and taste.
Coffee Variations: If you want to change things up, try using flavored coffee, like hazelnut or vanilla, for a unique twist on the flavor.

Super Juicy Coffee Cake FAQs

Can I make this cake ahead of time?
Yes, you can make this cake a day ahead of time. It actually tastes better the next day as the flavors meld together. Just store it in an airtight container.

What if I don’t have a Gugelhupf pan?
No problem! A standard loaf pan will work perfectly. Just adjust the baking time as necessary, as it may bake faster or slower depending on the pan shape.

Can I add chocolate to the batter?
Absolutely! Adding chocolate chips can create a delightful contrast with the coffee flavor, making the cake even more indulgent.

Give this Super Juicy Coffee Cake a try, and you’ll find it’s the perfect treat for any occasion. Simple to make and irresistibly delicious, it’s bound to become a favorite in your home! Enjoy baking and savoring every bite!

Super Juicy Coffee Cake

A delightful coffee cake with a moist texture, ground hazelnuts, and rich flavors, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings: 8 servings

Course: Breakfast, Dessert

Cuisine: General

Calories: 350

Ingredients Method Notes

Ingredients

Cake Base

250 g Soft Butter, at room temperature
3 pieces Eggs
250 g Flour (about 2 cups)
1 packet Baking Powder (about 15 g; or 1 tablespoon)
100 ml Strong Coffee, cooled (about 1/3 cup)

Nut Topping

50 g Ground Hazelnuts (approximately 1/2 cup)

Method

Preparation

In a large mixing bowl, cream the soft butter with sugar until the mixture is fluffy and light (about 3-4 minutes).
Stir in the eggs one by one, mixing well after each addition.
In a separate bowl, mix the flour with the baking powder.
Gradually stir the flour mixture and cooled coffee into the butter and egg mixture, alternating between the two.
Carefully fold the ground hazelnuts into the batter until evenly distributed.
Pour the batter into a greased Gugelhupf or loaf pan, smoothing the top.

Baking

Bake in a preheated oven at 175°C (350°F) for about 50-60 minutes.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Finishing Touch

Once cooled, sprinkle with powdered sugar or drizzle with a coffee glaze if desired.

Notes

Best served slightly warm or at room temperature. For an extra touch, drizzle a coffee glaze made from powdered sugar and brewed coffee over the top. Consider adding toasted hazelnuts on top for a crunchy garnish.