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Hazelnut Crumb Coffee Cake

Total Time

Prep: 15 min. Bake: 35 min.


4 servings

This was a plain brunch cake that I played around with until I came up with this recipe. My husband says it tastes like a hot fudge sundae.


  • 2 tablespoons all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons cold butter
  • 1/4 cup finely chopped hazelnuts
  • 1 ounce semisweet chocolate
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/4 cup butter, softened
  • 1 large egg, beaten


  1. In a small bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts; set aside.
  2. In a small saucepan, melt chocolate over low heat. Stir until smooth; cool. In a small bowl, combine the flour, sugar, baking soda and salt. Add the sour cream, butter and egg; beat until blended. Remove 1 cup of batter; stir in chocolate.
  3. Spread the remaining batter into a greased 8-in. square baking dish; spoon chocolate batter over the top. Cut through batters with a knife to swirl. Sprinkle with reserved nut topping. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts

1 piece: 570 calories, 29g fat (16g saturated fat), 119mg cholesterol, 515mg sodium, 71g carbohydrate (43g sugars, 2g fiber), 8g protein.

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