I recently bought some organic hazelnut extract, and it’s not something I usually have in my pantry, but it just inspired me while shopping online last week. And I didn’t know what I would use it for at the time, but bought it anyways. I figured I would make a Hazelnut Buttercream and use that on a cake soon, maybe make a Hazelnut Frozen Hot Chocolate… but for now, I’ve made a Hazelnut Chocolate Chip Coffee Cake.
What is coffee cake? The literal definition of coffee cake is any cake that you eat with your coffee. While we have somewhat put coffee cake into a box – cinnamon, sugar, crumb topping, icing – it really doesn’t have to be. You can make any kind of cake and if you plan to eat it with coffee, then you can call it coffee cake! But, while most of us assume that a coffee cake will have one of the following: crumb topping, cinnamon swirl, one layer, or glaze, for the sake of this recipe, it also fits that mold.
Today I’m sharing my recipe for Hazelnut Chocolate Chip Coffee Cake. I added a crumb topping with chocolate chips on top of this hazelnut cake. The chocolate hazelnut combo really pairs so well with a cup of coffee or even a a cup of tea (if you’re not a coffee drinker, like me!). Get the recipe below for my Hazelnut Chocolate Chip Coffee Cake.
How Do You Store Coffee Cake?
Coffee cake is just like any other cake, where the cake is moist. So it needs to be stored in a cake dome so the cake will stay moist. If you don’t have a cake dome then I highly recommend getting one if you bake often, as you can use it for so many things! Cakes, cookies, bread, brownies – any type of baked good that you want to stay soft, moist, or chewy is best stored in a cake dome. You can find some of the cake domes I own in my Amazon Shop. If you don’t have a cake dome, then I recommend cutting the coffee cake into slices and storing them in Tupperware. Alternatively, wrapping the slices in plastic wrap will also do, but I don’t feel that plastic wrap is as airtight as dome or Tupperware and it’s wasteful. You can leave the cake out at room temperature as long as it’s in an airtight container.
How Long Will Coffee Cake Last?
Coffee cake is just like other cakes, where it’s best when eaten right away. But, it will stay fresh and delicious for up to 7 days as long as it’s stored properly.
Can You Make Coffee Cake Ahead of Time?
Yes! Coffee cake is actually one of the cakes I really like to make ahead of time. Because I usually put a crumb topping on my coffee cakes, it can act as a seal for the cake. So, I actually make coffee cake at night all the time. I will bake the cake and take it out of the oven and let it cool all night (no cover). Because the crumb topping acts as a seal so the cake pan is sealing in the sides and crumb topping is sealing in the top, so the cake inside stays very moist. Then, the next day when you remove it and cut it is when you should store the remaining cake in a cake dome.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why ou should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Hazelnut Chocolate Chip Coffee Cake
Makes 9-inch cake
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
2 teaspoons organic hazelnut extract
1/2 cup organic milk
113 grams (1/2 cup) organic yogurt
57 grams (1/4 cup) organic sour cream
212 grams (1 2/3 cups) organic all purpose flour
14 grams (2 1/2 tablespoons) organic coconut flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
95 grams (3/4 cup) organic all purpose flour
57 grams (1/4 cup) organic cane sugar
57 grams (1/4 cup) organic packed light brown sugar
6 tablespoons organic salted butter, melted
142 grams (3/4 cup) organic semi sweet chocolate chips
organic powdered sugar
Preheat the oven to 375°F. Line a 9-inch cake pan with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and hazelnut extract. Mix on low until combined and there are no butter chunks. Add the milk, yogurt, and sour cream and mix on low until combined.
In a separate bowl, add the flour, coconut flour, baking powder, and sea salt and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture and continue to mix on low until combined into a smooth batter, scraping down the sides of the bowl as needed.
Pour the batter into the prepared cake pan and spread out evenly. Bake for 20 minutes. Set a timer. While the cake is baking, prepare the topping.
To make the topping: Add the flour, cane sugar, and light brown sugar to a medium bowl and swirl together. Add the 6 tablespoons melted butter and fold together with a spatula until you have a paste. Then add in the chocolate chips and fold to combine.
Once the timer goes off, remove the cake from the oven and using your hands, crumble the topping onto the partially baked cake batter. Return the cake to the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing from the pan.
Once the cake has cooled, sift powdered sugar over the top.
Store in an airtight container for up to 7 days.
Gluten Free – Replace the all purpose flour in the batter with 213 grams (1 1/3 cups) organic gluten free flour blend and replace the all purpose flour in the topping with 95 grams (1/2 cup plus 1 tablespoon) organic gluten free flour blend.
High Altitude – Bake at 375°F for 15 minutes. After the topping is added bake for 20 more minutes or until a wooden pick inserted in center comes out clean.