Prep 30 mins
Cook 1 min
Coffee is great! This cake is made in a bundt pan and is different from other 'coffee' cakes I've seen.
- 354.88 ml coffee (strong brewed)
- 236.59 ml sugar
- 158.51 ml cooking oil
- 118.29 ml honey
- 29.58 ml vinegar
- 4.92 ml vanilla
- 2 eggs, slightly beaten
- 709.77 ml flour
- 118.29 ml unsweetened cocoa powder
- 9.85 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 2.46 ml ground nutmeg
- 236.59 ml hazelnuts, finely chopped and toasted
- 118.29 ml hazelnuts, chopped and toasted (optional)
- 236.59 ml packed light brown sugar
- 236.59 ml powdered sugar
- 29.58 ml butter
- 236.59 ml coffee (strong brewed)
- 29.58 ml hazelnut-flavored liqueur
- 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.
I added 1 tbsp instant coffee, dissolved in the coffee for an extra flavor boost. Can also sub almonds.
This coffee cake was very good. It has great chocolate flavor and its not to sweet. It was pretty easy to make. The cake is moist and I cooked it for the 1 hour the chef called for. I did found the coffee flavor was almost nonexistence . My overall feeling is that its well worth making. Thanks kiwilover for posting this recipe.