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Monday, June 1, 2015

chocolate Hazelnut coffee cake

chocolate hazelnut coffee cake

recipe source here
My mother loved pastries and cakes. She loved to make them for her family and served them whenever possible. She loved coffee cakes. My mother would rise early in the morning or prepare a mix before she went to bed so that she could delight us with a delicious cake or pastry This hazel nut cake would have done the job perfectly just look at all the goodness packed inside. First of al you may want to know what a hazelnut is so here goes
Hazelnuts are considered by many to have the most beneficial nut for heart health. The nut contains a mix of beneficial compounds that protect against coronary disease. Considered in the list of superfoods for the antioxidants that the nut contains. Also considered one of the most nutritious nuts as they supply large amount of protein and fiber, vitamin E, B vitamins, iron, zinc, magnesium and potassium Hazelnuts helps to lower cholesterol, lower blood pressure, and relaxes blood vessels
So with that in mind I present a recipe that is not only good tasting but good for you

for the topping
• 3/4 all purpose flour
• 2/3 cup brown sugar
• 1 teaspoon cinnamon
• pinch of salt
• 1 cup finely chopped hazelnuts
• 5 tablespoons cold, unsalted butter, cut into cubes
for the batter
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 cup Greek plain yogurt
• 2/3 cup chocolate-hazelnut spread, such as Nutella
• powdered sugar, optional

 Preheat oven to 350 degrees. Line a 9-inch square baking dish with foil, leaving an overhang. Coat with nonstick cooking spray.
Make the crumble topping: In a medium bowl, whisk together the flour, sugar, cinnamon, salt, and nuts. Cut in the butter with a pastry blade, fork, or your hands, until mixture resembles course crumbs. Set aside.
Make the batter: In another medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer, beat the stick of butter and sugar until light and fluffy; about 2 minutes. Add in eggs, one at a time, then the vanilla. Add the flour mixture to the wet mixture in 3 additions, alternating with the yogurt, beginning and ending with the flour. (The batter will be thick.)
Spread half the batter in the prepared dish. Spread the chocolate-hazelnut on top in an even layer. Spoon the remaining batter over the filling and spread evenly. Sprinkle with the crumb topping.
Bake for about 50-55 minutes until the topping is golden brown and a toothpick inserted in the center comes out clean. Let cool for 20 minutes in the dish, then lift out using the foil and transfer to a rack to cool completely. Dust with powdered sugar, if desired.
Note: this cake is best served the first or second day, but may be stored up to 5 days, covered at room temperature.

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