Coffee Hazelnut Crumble Cake
About the recipe
If you love bakery-style coffee cakes, this Coffee Hazelnut Crumble Cake is a recipe you’ll make again and again. It features a soft, buttery coffee cake infused with espresso, crunchy toasted hazelnuts, a crisp brown sugar crumble topping, and a warm homemade coffee drizzle. Every bite is perfectly balanced with rich coffee flavour, nutty crunch, and a moist, tender crumb. Whether you’re serving it with your morning coffee, afternoon tea, or as a simple dessert, this cake is guaranteed to impress.
Coffee Hazelnut Crumble Cake
Ingredients
- 100 g All-purpose flour
- 50 g Brown sugar
- 50 g Granulated sugar
- 40 g Melted butter
- 60–70 g Chopped toasted hazelnuts
- Pinch of salt
- ½ tsp Cinnamon (optional)
For Cake Batter:
- 145 g Melted unsalted butter
- 120 g Granulated sugar
- 100 g Dark brown sugar
- 2 Large eggs
- 315 g All-purpose flour
- 7 g Baking powder
- 3 g Baking soda
- 2 g Salt
- 60 ml Cooled strong coffee or espresso
- 120 ml Buttermilk
- 35 g Greek yogurt
- 12 g Vanilla extract
- 70 g Finely chopped toasted hazelnuts
For Coffee Drizzle:
- 40 g Dark brown sugar
- 20 g Granulated sugar
- 2 tbsp Strong coffee
- 1 tbsp Butter
- Pinch of salt
- Vanilla (optional)
Instructions
- First, preheat your oven to 175°C (350°F) and grease or line an 8-inch cake pan with parchment paper to prevent sticking and ensure easy removal after baking.
- Next, spread the hazelnuts onto a baking tray and toast them for 8–10 minutes until fragrant and lightly golden. Allow them to cool completely before chopping them into small pieces for both the cake and crumble.
- Meanwhile, combine the flour, brown sugar, granulated sugar, melted butter, chopped toasted hazelnuts, salt, and cinnamon, if using, in a bowl. Mix everything together until the mixture resembles coarse crumbs with a few larger clusters. Place the crumble in the refrigerator while preparing the cake batter to keep it crisp during baking.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, dark brown sugar, and eggs until smooth and well combined. Then add the cooled coffee, buttermilk, Greek yogurt, and vanilla extract, whisking until the mixture becomes creamy.
- Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix only until no dry flour remains to keep the cake light and tender. Finally, fold in the chopped toasted hazelnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and spread it into an even layer. Sprinkle the chilled hazelnut crumble generously over the top, making sure it evenly covers the surface.
- Bake the cake for 35–45 minutes, or until the crumble is beautifully golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- While the cake is baking, combine the dark brown sugar, granulated sugar, coffee, butter, salt, and vanilla, if using, in a small saucepan. Cook over medium heat, stirring continuously until the butter melts and the drizzle becomes smooth and slightly thickened.
- Allow the cake to cool for about 10–15 minutes before drizzling the warm coffee sauce over the top. Slice and serve slightly warm or completely cooled with a fresh cup of coffee or tea.
Video
Tips & Tricks
Toast the Hazelnuts First: Always toast the hazelnuts before adding them to the batter or crumble. This simple step brings out their natural oils and creates a deeper, richer flavour.
Don’t Overmix the Batter: Once the flour is added, gently fold the batter just until combined. Overmixing can develop too much gluten, resulting in a dense cake.
Chill the Crumble: Keeping the crumble cold before baking helps create larger buttery clusters and a crisp, bakery-style topping.
Use Fresh Coffee: Freshly brewed espresso or strong coffee provides the best flavour. Make sure it has cooled before adding it to the batter.
Let the Cake Cool Slightly: Allow the coffee hazelnut crumble cake to cool for about 10–15 minutes before adding the drizzle so it soaks in slightly without making the crumble soggy.
FAQs
Can I make this cake without coffee?
Yes. Replace the coffee with milk if you prefer a milder flavor, although the coffee enhances the chocolatey, nutty notes without making the cake taste strongly of coffee.
Can I use different nuts?
Absolutely. Pecans, walnuts, or almonds all work well if hazelnuts aren’t available.
Why is my crumble melting into the cake?
The crumble may have become too warm before baking. Chilling it beforehand helps maintain its crisp texture.
Can I freeze this Coffee Hazelnut Crumble Cake?
Yes. Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
How do I store Coffee Hazelnut Crumble Cake?
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. Warm individual slices for a few seconds in the microwave before serving for the best flavor and texture.
