Coffee Coffee Cake
21 ingredients
12 steps
Ingredients
- 1 1/2 cups coffee (strong brewed)
- 1 cup sugar
- 2/3 cup cooking oil
- 1/2 cup honey
- 2 tablespoons vinegar
- 1 teaspoon vanilla
- 2 eggs, slightly beaten
- 3 cups flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup hazelnuts, finely chopped and toasted
- 1/2 cup hazelnuts, chopped and toasted (optional)
- Coffee-hazelnut syrup
- 1 cup packed light brown sugar
- 1 cup powdered sugar
- 2 tablespoons butter
- 1 cup coffee (strong brewed)
- 2 tablespoons hazelnut-flavored liqueur
Directions
-
1Preheat oven to 350°F.
-
2Grease and lightly flour a 10 inch fluted tube pan.
-
3In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.
-
4Add eggs; whisk until combined.
-
5In another bow combine flour, cocoa powder, baking powder, soda, salt and nutmeg.
-
6Whisk in coffee mixture until combined. Add 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
-
7Bake in preheated over about 1 hour or until a wooden pick inserted near centre comes out clean.
-
8Cool in pan on wire rack for 20 minutes.
-
9Remove from pan to serving plattewr. Brush with some of the coffee-hazelnut syrup.
-
10Cool for 30 minutes. Brush again with syrup.
-
11Sprinkle with the 1/4 cup hazelnuts.
-
12Serve cake warm with remaining syrup.
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