Hazelnut Coffee Cake

  • Makes: 12 servings
  • Yields: 12 servings
  • Prep: 25 mins
  • Bake: 20 mins 350°
  • Cool: 15 mins
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Hazelnut Coffee Cake
Ingredients
1/4
cup rolled oats
1
tablespoon packed brown sugar*
1/4
teaspoon ground cinnamon
1
tablespoon 60% to 70% tub-style vegetable oil spread
1/4
cup chopped hazelnuts, toasted**
1 1/3
1/2
1/2
teaspoon baking powder
1/4
teaspoon baking soda
1/8
teaspoon salt
1/2
cup light sour cream
7
tablespoons water
1/4
cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
3
tablespoons canola oil
2
1
tablespoon fat-free milk
1/2
teaspoon vanilla
Directions
  1. Preheat oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. For topping, in a small bowl stir together oats, brown sugar, and cinnamon. Using a pastry blender, cut in vegetable oil spread until mixture is crumbly. Stir in hazelnuts.
  2. In a medium bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. In a small bowl combine sour cream, the water, egg, and oil. Add egg mixture to flour mixture; stir just until combined. Transfer 1/2 cup of the batter to a small bowl; stir in cocoa powder, milk, and vanilla. Pour the light-color batter into the prepared baking pan (batter will be shallow in the pan). Spoon the chocolate batter in small mounds onto light-color batter. Using a table knife or a narrow metal spatula, swirl batters slightly to marble. Sprinkle with topping.
  3. Bake for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Serve warm.
From the Test Kitchen
*Sugar Substitutes:

Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown to substitute for the brown sugar. Choose Splenda Sugar Blend to substitute for the granulated sugar. Follow package directions to use product amounts equivalent to 1 tablespoon brown sugar and 1/2 cup granulated sugar.

Per Serving with Sugar Substitutes: Same as basic recipe, except 155 cal., 85 mg sodium, 17 g carb. (4 g sugars).

**Tip:

To toast and skin hazelnuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 8 to 10 minutes or until golden, stirring a few times to toast evenly. Remove from oven. Place hazelnuts in a clean kitchen towel and rub vigorously to remove skins.

***Flour Substitutes:

Substitute 2/3 cup whole wheat flour, white whole wheat flour, whole grain corn flour, white bean flour, or soy flour for 2/3 cup of the all-purpose flour. Or substitute 1 1/3 cup high-fiber flour for all of the all purpose flour.

Hazelnut Coffee Cake Loaf:

Grease an 8x4-inch loaf pan. Prepare topping and batters as directed. Spoon half of the light-color batter into the prepared loaf pan. Spoon half of the chocolate batter in small mounds onto batter in pan. Repeat layering the remaining light-color batter and the remaining chocolate batter. Swirl batters slightly to marble. Sprinkle with topping. Bake for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Serve warm or cool.

Nutrition Facts (Hazelnut Coffee Cake)
    Per serving:
  • 172 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 2 mg chol.,
  • 86 mg sodium,
  • 23 g carb.,
  • 1 g fiber,
  • 10 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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