Coffee Coffee Cake

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

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  • Makes: 12 servings
  • Prep: 30 mins
  • Cool: 50 mins
  • Bake: 1 hr 350°F

Coffee Coffee Cake

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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

Directions

  1. In a saucepan combine brown sugar, powdered sugar, butter, and strong brewed coffee. Bring to boiling, stirring to dissolve sugar. Reduce heat. Boil gently, uncovered, for 25 to 30 minutes or until mixture thickens slightly and is reduced to about 1-1/3 cups. Remove from heat. Stir in hazelnut-flavored liqueur. Makes about 1-1/2 cups.
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Nutrition Facts (Coffee Coffee Cake)

  • Per serving:
  • 541 kcal cal.,
  • 22 g fat
  • (4 g sat. fat,
  • 6 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 41 mg chol.,
  • 257 mg sodium,
  • 81 g carb.,
  • 2 g fiber,
  • 56 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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