Crumbly Hazelnut Coffee Cake Recipe
Prep Time:
20 minutes
Cook Time:
25 minutes
Servings:
15 Servings
Ingredients
  • 2 ¾ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup Greek yogurt
  • ½ cup almond flour
  • ½ cup milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons Nutella
  • 4 tablespoons soft butter
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • ½ cup all purpose flour
  • ⅓ cup chopped toasted hazelnuts
Directions
  1. Preheat the oven to 325 F.
  2. Prepare a 9 x 13-inch baking pan by spraying it with nonstick spray and lining it with parchment paper.
  3. In a medium bowl, whisk together 2 ¾ cup flour, baking powder, baking soda, and salt.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat ¾ cup butter and sugar until fluffy.
  5. Add the eggs one at a time, scraping the bowl between additions.
  6. Alternate additions of yogurt, almond flour, flour mixture, and milk until fully combined.
  7. Fold in the vanilla.
  8. Mix in the Nutella, leaving streaks of it in the batter.
  9. Transfer the batter to the prepared pan.
  10. Spread the batter in an even layer.
  11. In a medium bowl, combine 4 tablespoons of butter, brown sugar, cinnamon, and ½ cup flour.
  12. Mash with your fingers until clumpy.
  13. Mix in the hazelnuts.
  14. Scatter the hazelnut crumb mixture over the top of the batter.
  15. Transfer the cake to the oven and bake until a toothpick inserted into the center comes out clean, about 25 minutes.
  16. Remove the cake from the oven and let cool.
  17. Slice before serving.