COFFEE COFFEE CAKE

Coffee Coffee Cake image

Provided by Kitchen__Princess

Categories Dessert

Time 31m

Yield 12 serving(s)

Number Of Ingredients 20

1 1/2 cups coffee (strong brewed)
1 cup sugar
2/3 cup cooking oil
1/2 cup honey
2 tablespoons vinegar
1 teaspoon vanilla
2 eggs, slightly beaten
3 cups flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup hazelnuts, finely chopped and toasted
1/2 cup hazelnuts, chopped and toasted (optional)
1 cup packed light brown sugar
1 cup powdered sugar
2 tablespoons butter
1 cup coffee (strong brewed)
2 tablespoons hazelnut-flavored liqueur

Steps:

Preheat oven to 350°F.
Grease and lightly flour a 10 inch fluted tube pan.
In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.
Add eggs; whisk until combined.
In another bow combine flour, cocoa powder, baking powder, soda, salt and nutmeg.
Whisk in coffee mixture until combined. Add 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
Bake in preheated over about 1 hour or until a wooden pick inserted near centre comes out clean.
Cool in pan on wire rack for 20 minutes.
Remove from pan to serving plattewr. Brush with some of the coffee-hazelnut syrup.
Cool for 30 minutes. Brush again with syrup.
Sprinkle with the 1/4 cup hazelnuts.
Serve cake warm with remaining syrup.