Coffee Coffee Cake

Coffee Coffee Cake

Strong brewed coffee is a friendly ingredient in this coffee cake. Try topping the cake with coffee-hazelnut syrup.

Recipe from Better Homes and Gardens
SERVINGS
12
PREP TIME
30 mins

Coffee Coffee Cake

Strong brewed coffee is a friendly ingredient in this coffee cake. Try topping the cake with coffee-hazelnut syrup.

Coffee Coffee Cake
SERVINGS
12
PREP TIME
30 mins
Ingredients
  • 1 1/2  cups strong brewed coffee
  • 1   cup sugar
  • 2/3  cup cooking oil
  • 1/2  cup honey
  • 2   tablespoons vinegar
  • 1   teaspoon vanilla
  • 2   eggs, slightly beaten
  • 3   cups all-purpose flour
  • 1/4  cup unsweetened cocoa powder
  • 2   teaspoons baking powder
  • 1/2  teaspoon baking soda
  • 1/2  teaspoon salt
  • 1/2  teaspoon ground nutmeg
  • 1   cup finely chopped hazelnuts, toasted
  • 1   recipe Coffee-Hazelnut Syrup
  • 1/4  cup chopped hazelnuts, toasted (optional)
Coffee-Hazelnut Syrup
  • 1   cup packed light brown sugar
  • 1   cup powdered sugar
  • 2   tablespoons butter
  • 1   cup strong brewed coffee
  • 2   tablespoons hazelnut-flavored liqueur

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Directions
1. 
Preheat oven to 350 degrees 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 bowl combine flour, cocoa powder, baking powder, soda, salt, and nutmeg. Whisk in coffee mixture until combined. Add the 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
2. 
Bake in preheated oven about 1 hour or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 20 minutes. Remove from pan to a serving platter. 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. Makes 12 servings.
Coffee-Hazelnut Syrup
1. 
Preheat oven to 350 degrees 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 bowl combine flour, cocoa powder, baking powder, soda, salt, and nutmeg. Whisk in coffee mixture until combined. Add the 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
2. 
Bake in preheated oven about 1 hour or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 20 minutes. Remove from pan to a serving platter. 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. Makes 12 servings.

nutrition information

Per Serving: cal. (kcal) 541, Fat, total (g) 22, chol. (mg) 41, sat. fat (g) 4, carb. (g) 81, Monosaturated fat (g) 12, Polyunsaturated fat (g) 6, fiber (g) 2, sugar (g) 56, pro. (g) 6, vit. A (IU) 146, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 73, Cobalamin (Vit. B12) (g) 0, sodium (mg) 257, Potassium (mg) 224, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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