Best Cinnamon Hazelnut Layered Coffee Cake Recipes

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CINNAMON HAZELNUT LAYERED COFFEE CAKE



Cinnamon Hazelnut Layered Coffee Cake image

Yumm, whats not to like...An old family favorite. My mil's tasty coffee cake made with cinnamon and hazelnuts. This is a great snack when coming in from the cold. Perfect when served warm with whipped cream or ice cream.

Provided by Baby Kato

Categories     Breads

Time 40m

Yield 1 cake, 4-8 serving(s)

Number Of Ingredients 14

1 1/2 cups sugar
1/2 cup butter
2 eggs, jumbo
1 1/4 cups milk
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 cup brown sugar
4 teaspoons cinnamon
2 tablespoons hazelnuts, ground
2 tablespoons hazelnuts, chopped
4 tablespoons flour
1/2 cup melted butter

Steps:

  • Preheat oven to 350 degrees.
  • Greased and flour a 13 x 9 x 2-inch baking pan, set aside.
  • Next make the topping, by melting the butter and adding the brown sugar, flour, cinnamon and hazelnuts together.
  • Make sure to mix well, set aside until needed.
  • You will use this topping to sprinkle between the batter layers, don't forget to save some for the top.
  • Next cream the butter and sugar together, add the eggs and beat well.
  • Mix milk and vanilla extract together.
  • Sift the dry ingredients together, then add alternately with the milk and vanilla mixture.
  • Pour half the batter into a greased and floured 13 x 9 x 2-inch baking pan.
  • Sprinkle half the topping mixture over the batter.
  • Add the remaining batter and top with the remaining topping mix.
  • Bake in 350 degrees for 25 - 30 minutes or until a toothpick inserted in center comes out clean.
  • Enjoy with a big pot of hot tea.

HAZELNUT CINNAMON COFFEE CAKE



Hazelnut Cinnamon Coffee Cake image

A ribbon of cinnamon sugar and nuts runs through this coffee cake. This is irresistible served while still warm.

Yield makes 12 servings

Number Of Ingredients 11

1 cup hazelnuts or filberts
1/2 pound (2 sticks) butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cups sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1/4 cup packed light brown sugar

Steps:

  • Position the oven racks so that they are evenly spaced and one rack is in the center. Preheat the oven to convection bake at 325°F. Spread the nuts on a cookie sheet and toast in the oven for 5 to 8 minutes as the oven preheats. Cool and chop. Coat a 10-inch tube pan with nonstick spray and dust with flour.
  • With an electric mixer, cream the butter and granulated sugar together in a large bowl. Add the eggs and beat until light and fluffy. Add the sour cream and vanilla and beat until blended. Mix the flour, baking powder, and baking soda together and add to the egg mixture, beating at low speed until smooth.
  • In a small bowl, stir the chopped nuts, cinnamon, and brown sugar together.
  • Spoon half the batter into the prepared pan. Sprinkle with half the nut mixture. Top with the remaining batter, then with the remaining nut mixture. The top layer of nut mixture will sink into the cake as it bakes.
  • Bake in the center of the oven for 55 to 60 minutes or until a wooden skewer inserted into the center comes out clean and dry. Cool in the pan for 5 minutes. Remove from the pan and place on a serving plate.

CINNAMON COFFEE CAKE



Cinnamon Coffee Cake image

I love the excellent texture of this easy coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma's! Make it the night before a holiday to save time in the morning. -Eleanor Harris, Cape Coral, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 20 servings.

Number Of Ingredients 10

1 cup butter, softened
2-3/4 cups sugar, divided
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sour cream
2 tablespoons ground cinnamon
1/2 cup chopped walnuts

Steps:

  • In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 340 calories, Fat 16g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 299mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING



Old Fashioned Coffee Cake with Cinnamon-Streusel Topping image

Reminiscent of a pound cake, this deliciously moist and buttery coffee cake is anything but dry! Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture. You can probably whip up this easy and affordable dessert without having to make a special trip to the store.

Provided by NicoleMcmom

Categories     Coffee Cake

Time 1h35m

Yield 12

Number Of Ingredients 17

¾ cup brown sugar
⅓ cup all-purpose flour
1 ½ teaspoons ground cinnamon
1 cup brown sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
¼ teaspoon kosher salt
½ cup unsalted butter, softened
3 ½ cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon kosher salt
1 ½ cups white sugar
1 cup unsalted butter, softened
3 large eggs
¾ cup milk
1 (8 ounce) container sour cream
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
  • Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
  • Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
  • Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
  • Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
  • Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.

Nutrition Facts : Calories 675.4 calories, Carbohydrate 97.6 g, Cholesterol 116.9 mg, Fat 28.3 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 19.3 g, Sodium 245.8 mg

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