It takes a week at the very least to settle in after returning from a trip. From the moment I stepped in, it was all about unpacking, laundry, readjusting to this thing called a job, replying to a million emails, stocking the fridge, and more laundry. All I was looking was for a teensy weensy tiny little window. A window to strap on my apron and get down to some baking. Today was it.
The image of the coffee cake I’d gone to sleep dreaming about was still lucid. I jumped out the bed on waking and checked for ingredients. All in place.
This soft and moist buttery cake has a scrumptious mix of chocolate chips, cinnamon, nuts and sugar that serves as a filling as well as a topping. The crunchiness of the streusel perfectly balanced with a moist vanilla cake and a steaming cup of tea makes this a perfect start to the day. This recipe is not only very easy to make but you end up with a very presentable cake ask well. It keeps well when stored in an airtight container.
Hazelnut and Chocolate Chip Coffee Cake
Author: Adapted from Mountain Mama Cooks
Recipe type: Dessert
Ingredients
- 1¼ cup granulated sugar, divided
- ½ tsp ground cinnamon
- ½ cup hazelnuts, roughly chopped
- ½ cup semi-sweet chocolate chips
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup plain greek yogurt
- 1 tsp vanilla extract
- ½ cup unsalted butter, softened
- 2 medium Eggs
Instructions
- Preheat oven to 350F degrees.
- To make the streusel topping: In a small bowl combine ¼ cup granulated sugar with cinnamon, hazelnuts and chocolate chips; set aside.
- In another medium bowl, sift together the flour, baking soda, baking powder, and salt; set aside.
- In large bowl, beat the remaining 1 cup of sugar and butter together until light and fluffy.
- Add eggs one at a time incorporating completely. Add vanilla extract.
- Alternate adding the flour and greek yogurt to the egg mixture stirring just to combine.
- Grease a 9-inch spring form pan (or a 9 x 9 square baking dish).
- Spread half of the batter into prepared pan.
- Layer the tin with half of the streusel topping. Spread the remaining batter over the streusel and top with balance of the streusel mixture.
- Bake for about 20 to 25 minutes or until the loaf is brown and cake is cooked all the way through. Cool in pan on rack and serve warm.
Happy Baking!
That looks like a phenomenal cake, An (just looks wonderfully rich and moist). Could go for a big slice right now.
Oh my goodness, what a lovely coffee cake! I have been craving baked goods this week and this is just perfect. :-)
Belated welcome home! Certainly glad you found that wee window to bake! This is absolutely a fantastic looking cake.
You made this and you were tired? Imagine what we'll experience once you're rested! :)
This cake looks so inviting. I want to take a bite right now.
Hazelnuts, chocolate chips, cake and the crunch of demerara sugar? Yummy!
Hey girlie! You are back! This coffee cake looks so moist and delicious I would love some to go with coffee now. Great job Fifi, was worth the wait!
That cake is marvelous! I'd love to eat a slice with my coffee.
Cheers,
Rosa
I get what you mean. I came fro a trip and it was back to back so here I am still trying to find my old rhythm… but lucky you, you were able to bake this fab coffee cake. I would love to fork in right now haha.
That cake looks amazing – must have been demolished fairly quickly!!!!
-Shilpa
Oh, my. I had left a long comment and it never made it here. Maybe too long, LOL.
I love the flavor of hazelnut though I'm allergic. Sometimes I think it's just that I was not exposed to it growing up. I do need a piece of cake with my coffee.
OH MY GOODNESS!! I knew I should’ve had breakfast before I came in to work. YUM! Love the new look love :)
Ooooh, I love your new digs!
I sure wish I had a big slice of this fabulous coffee cake right now to enjoy with my coffee…yum!
I just found your site via Jamie’s guest post on your blog. Of course, I snooped around and landed here at this recipe. What a gorgeous looking coffee cake. I will add it to my ‘to bake list’. It may take me a while to get to it but I will let you know how it turns out.
Cheerio!
Hey Tanya! Thanks for stopping by. Its one of my new favorite cakes! You must try it and let me know how it turns out. Cheers!
Wow, amazing! Gotta go get breakfast now.. :)
Oh, but I do love a chocolate chip coffee cake – especially the moist center! The little crystals on top look gorgeous, this whole cake looks beyond amazing!
That cake looks marvelous… I think it would make a beautiful Christmas gift too. Imagine getting one of those to share with family on Christmas morning – yum!!!
This is nothing short of amazing.
Beautiful!
I definitely wouldn’t mind a slice of this for breakfast =)
okay, lady, you have to tell me what you do with all the cakes and quick breads you bake. you can’t possibly eat them all. Do you give them away? I would be hardpressed to give this lovely cake away, that’s for certain!
I adore hazelnuts–and I’m the same way when I come back from a trip!
Wow, this looks amazing! I’ve been trying to find a hazelnut cake and I think I just found the perfect one. And it has chocolate, even better! This is a lovely recipe, thank you for sharing, I will definitely be trying it very soon :)
I like the cakes you name coffee cake, in Spanish (Peru) we just use the term “queque” to all this kind of cakes, even the ones that you call bread and bundts.
It’s very hard to fins hazelnut here, but I think we can use other nut, like pecan for example, that it’s very common here.
OMG this is such a great idea!!! I love the toppings especially….mmmm