Coffee Coffee Cake Strong brewed coffee is a friendly ingredient in this coffee cake. Try topping the cake with coffee-hazelnut syrup. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 18, 2013 Print Share Share Tweet Pin Email Prep Time: 30 mins Cool Time: 50 mins Bake Time: 60 mins Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 ½ cup strong brewed coffee 1 cup sugar ⅔ cup cooking oil ½ cup honey 2 tablespoon vinegar 1 teaspoon vanilla 2 eggs, slightly beaten 3 cup all-purpose flour ¼ cup unsweetened cocoa powder 2 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground nutmeg 1 cup finely chopped hazelnuts, toasted 1 recipe Coffee-Hazelnut Syrup ¼ cup chopped hazelnuts, toasted (optional) Coffee-Hazelnut Syrup 1 cup packed light brown sugar 1 cup powdered sugar 2 tablespoon butter 1 cup strong brewed coffee 2 tablespoon hazelnut-flavored liqueur Directions 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. 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 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. Print Nutrition Facts (per serving) 541 Calories 22g Fat 81g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 541 % Daily Value * Total Fat 22g 28% Saturated Fat 4g 20% Cholesterol 41mg 14% Sodium 257mg 11% Total Carbohydrate 81g 29% Total Sugars 56g Protein 6g Vitamin C 0.6mg 3% Calcium 101mg 8% Iron 2.7mg 15% Potassium 224mg 5% Folate, total 72.6mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.