Amazing Hazelnut Coffee Cake - Easy & Moist Recipe!

By Dimitra's Dishes · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan or a Bundt pan with butter.
2. Toast the hazelnuts on a baking pan for 7-8 minutes in the oven.
3. While still hot, rub the hazelnuts in a large kitchen towel to remove as much skin as possible. Once cool, shake off the skins and pulse in a food processor until finely ground.
4. Prepare the Greek coffee and let it cool completely.
5. Beat the butter, sugar and vanilla until combined. Add the egg yolks and beat until incorporated. Add the coffee and whisk. The mixture may look curdled; this is normal.
6. Whisk together the flour, baking powder, salt and ground hazelnuts. Add this to the butter mixture in 2-3 batches, mixing just until combined.
7. Add the milk and mix.
8. Beat the egg whites on high speed until stiff, then fold them into the batter.
9. Pour the batter into the prepared pan and bake on the center rack for about 35 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs.
10. Cool in the pan for 15-20 minutes, loosen the sides and center with a knife, then invert onto a serving platter.
11. Once fully cooled, dust with confectioners' sugar or top with mascarpone frosting. For the frosting, beat all its ingredients together in a bowl until thick and fluffy.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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