Go Back

Super Juicy Coffee Cake

A rich and moist coffee cake infused with hazelnuts, perfect for brunch or an afternoon treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 250 g Soft Butter, at room temperature
  • 3 pieces Eggs
  • 250 g Flour
  • 1 packet Baking Powder (about 15 g)
  • 100 ml Strong Coffee, cooled
  • 50 g Ground Hazelnuts

Method
 

Preparation Steps
  1. In a large mixing bowl, cream the soft butter with sugar until fluffy and light (about 3-4 minutes).
  2. Stir in the eggs one by one, mixing well after each addition.
  3. In a separate bowl, mix the flour with the baking powder.
  4. Gradually stir the flour mixture and cooled coffee into the butter and egg mixture, alternating between the two.
  5. Carefully fold the ground hazelnuts into the batter until evenly distributed.
  6. Pour the batter into a greased Gugelhupf or loaf pan, smoothing the top.
  7. Bake in a preheated oven at 175°C (350°F) for about 50-60 minutes.
  8. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  9. Once cooled, sprinkle with powdered sugar or drizzle with a coffee glaze if desired.

Notes

For a stronger coffee flavor, use espresso instead of brewed coffee. If not a fan of hazelnuts, substitute with walnuts or almonds. Store in an airtight container for up to three days at room temperature or refrigerate for a week. Freeze slices for up to a month.