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Super Juicy Coffee Cake

A delightful coffee cake with a moist texture, ground hazelnuts, and rich flavors, perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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
  1. In a large mixing bowl, cream the soft butter with sugar until the mixture is fluffy and light (about 3-4 minutes).
  2. Stir in the eggs one by one, mixing well after each addition.
  3. In a separate bowl, mix the flour with the baking powder.
  4. Gradually stir the flour mixture and cooled coffee into the butter and egg mixture, alternating between the two.
  5. Carefully fold the ground hazelnuts into the batter until evenly distributed.
  6. Pour the batter into a greased Gugelhupf or loaf pan, smoothing the top.
Baking
  1. Bake in a preheated oven at 175°C (350°F) for about 50-60 minutes.
  2. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Finishing Touch
  1. 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.