Hazelnut Espresso Coffee Cake
This Hazelnut Espresso Coffee Cake combines the rich flavors of freshly brewed espresso and toasted hazelnuts, creating a delightful treat perfect for any coffee lover. Topped with a light glaze and a sprinkle of chopped hazelnuts, it pairs beautifully with your morning cup of coffee or as an afternoon snack.
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 cup, softened unsalted butter
- 2 large Eggs
- 1/2 cup espresso, brewed and cooled
- 1/2 cup toasted hazelnuts, chopped
- 1 cup powdered sugar
- 2 tablespoons Milk
Instructions
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Step 1:
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
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Step 2:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Step 3:
In another bowl, cream the softened butter until smooth. Add the eggs one at a time, mixing well after each addition.
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Step 4:
Gradually add the dry ingredients to the butter mixture, alternating with the brewed espresso, until just combined. Fold in the chopped hazelnuts.
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Step 5:
Pour the batter into the prepared cake pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
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Step 6:
While the cake is baking, mix the powdered sugar and milk in a small bowl until smooth to create the glaze.
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Step 7:
Once the cake is baked and cooled, drizzle the glaze over the top and sprinkle with additional chopped hazelnuts.
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Step 8:
Slice the cake and serve it with your favorite coffee or tea.