The Coziest Hazelnut Coffee Cake Recipe

Hi friends!

If you’re looking for a sweet treat that feels like a warm hug, this Hazelnut Coffee Cake is it.

It’s got a buttery, tender cake base, swirls of cinnamon sugar, crunchy toasted hazelnuts, and a crumbly streusel topping that’s downright irresistible.

What I love most is how perfect it is for sharing—make it for a lazy Sunday breakfast, bring it to a family brunch, or just bake it because it makes your whole house smell AMAZING.

This recipe has been a go-to in my kitchen for years because it’s simple to make and so cozy, your whole family will adore it.

Let’s get baking!

What You’ll Need

For the Cake:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream

For the Cinnamon Hazelnut Filling:

½ cup chopped hazelnuts, toasted
⅓ cup brown sugar
1 teaspoon ground cinnamon

For the Streusel Topping:

¾ cup all-purpose flour
½ cup brown sugar
½ teaspoon ground cinnamon
¼ cup unsalted butter, softened

Pro Tips for Success

Toast Your Hazelnuts: Toasting hazelnuts brings out their nutty flavor. Just bake them at 350°F for about 8 minutes, then rub off the skins with a towel.
Don’t Skip the Sour Cream: It makes the cake super moist and tender! Greek yogurt works too if that’s what you have.
Use Cold Butter for the Streusel: This keeps the topping crumbly instead of melting into the cake.
Layer Carefully: Spread your cinnamon-hazelnut filling evenly so every bite has that sweet crunch!
Kid-Friendly Tip: Get your little ones involved—they’ll love sprinkling the filling and streusel on top!

Tools You’ll Need

Mixing bowls
Whisk
Hand or stand mixer
Measuring cups and spoons
9-inch round or square baking pan
Rubber spatula
Oven

Substitutions and Variations

No Hazelnuts? Use walnuts, pecans, or almonds instead.
Out of Sour Cream? Plain Greek yogurt works perfectly.
Love Chocolate? Add mini chocolate chips to the filling for a hazelnut-chocolate twist!
Want Gluten-Free? Use a 1:1 gluten-free baking flour.

Make Ahead Tips

You can make the streusel topping a day ahead and store it in the fridge.
The cake can be baked the night before and stored, covered, at room temperature. Warm it up for a few minutes in the oven before serving!

How to Make Hazelnut Coffee Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F and grease your baking pan with butter or nonstick spray.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: Cream the Butter and Sugar

In a large bowl, use a hand or stand mixer to cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla.

Step 4: Combine Wet and Dry Ingredients

Mix the dry ingredients into the butter mixture in three parts, alternating with the sour cream. Start and end with the dry ingredients. Mix just until combined—don’t overmix!

Step 5: Assemble the Cake

Pour half of the batter into the pan. Sprinkle the cinnamon-hazelnut filling over the batter, then spread the rest of the batter on top.

Step 6: Add the Streusel Topping

In a small bowl, mix the streusel ingredients with your hands or a fork until crumbly. Sprinkle the topping over the cake.

Step 7: Bake

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Leftovers and Storage

Storage: Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
Freezing: Slice the cake, wrap individual pieces, and freeze for up to 2 months. Thaw and warm up in the microwave for a quick treat!