Hazelnut Crumb Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
2 tablespoons cold butter |
1/4 cup finely chopped hazelnuts |
batter: |
1 ounce semisweet chocolate |
1 cup king arthur unbleached 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 egg, beaten |
Directions:
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 near the center comes out clean. Cool on a wire rack. Yield: 4 servings.
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