CHOCOLATE-HAZELNUT COFFEE CAKE

Chocolate-Hazelnut Coffee Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 18

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FOR THE TOPPING
3/4 cup(s) all purpose flour
2/3 cup(s) brown sugar
1 teaspoon(s) cinnamon
- pinch of salt
1 cup(s) finely chopped hazelnuts
5 tablespoon(s) cold, unsalted butter, cut into cubes
FOR THE BATTER
2 cup(s) all purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 stick(s) unsalted butter, softened
1 cup(s) granulated sugar
2 - eggs
2 teaspoon(s) vanilla
1 cup(s) greek plain yogurt
2/3 cup(s) chocolate-hazelnut spread, such as nutella

Steps:

Preheat oven to 350 degrees. Line a 9-inch square baking dish with foil, leaving an overhang. Coat with nonstick cooking spray. Make the crumble topping: In a medium bowl, whisk together the flour, sugar, cinnamon, salt, and nuts. Cut in the butter with a pastry blade, fork, or your hands, until mixture resembles course crumbs. Set aside.
Make the batter: In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer, beat the stick of butter and sugar until light and fluffy; about 2 minutes. Add in eggs, one at a time, then the vanilla. Add the flour mixture to the wet mixture in 3 additions, alternating with the yogurt, beginning and ending with the flour. (The batter will be thick.) Spread half the batter in the prepared dish. Spread the chocolate-hazelnut on top in an even layer. Spoon the remaining batter over the filling and spread evenly. Sprinkle with the crumb topping.
Bake for about 50-55 minutes until the topping is golden brown and a toothpick inserted in the center comes out clean. Let cool for 20 minutes in the dish, then lift out using the foil and transfer to a rack to cool completely. Dust with powdered sugar, if desired.