Hazelnut Coffee Cake is one of those cozy recipes that makes the whole kitchen smell amazing.
The soft, buttery cake pairs perfectly with a crunchy hazelnut topping and a warm cup of coffee or tea.
It’s simple enough for a weekend bake but special enough to share with friends and family.
If you love bakery-style coffee cake with plenty of nutty flavor, this recipe is one you’ll want to make again and again.
Why I Love This Recipe
The first time I made this cake was on a cool Saturday morning when I wanted something that felt homemade but didn’t take all day. The smell of toasted hazelnuts and cinnamon filled the house while it baked, and by the time it came out of the oven, everyone was already waiting for a slice. Since then, it’s become one of my favorite recipes whenever I want a simple treat that feels a little extra special.
Here’s why I keep coming back to it:
- The cake stays soft and moist for several days.
- Toasted hazelnuts add incredible flavor and crunch.
- The buttery streusel gives every bite a bakery-style texture.
- It works for breakfast, brunch, dessert, or an afternoon snack.
- The ingredients are easy to find and simple to work with.
Servings and Time
- Servings: 12 slices
- Prep Time: 20 minutes
- Bake Time: 40–45 minutes
- Total Time: About 1 hour 5 minutes
What You’ll Need
Cake
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (55 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 g) sour cream
- ½ cup (60 g) toasted hazelnuts, finely chopped
Hazelnut Streusel
- ¾ cup (90 g) toasted hazelnuts, chopped
- ½ cup (100 g) light brown sugar
- ½ cup (65 g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup (57 g) unsalted butter, melted
Vanilla Glaze
- ¾ cup (90 g) powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Pro Tips
- Toast the hazelnuts before chopping them. This brings out a deeper, richer flavor.
- Measure the flour by spooning it into the measuring cup and leveling it off. Too much flour can make the cake dry.
- Use room-temperature butter, eggs, and sour cream so the batter mixes smoothly.
- Don’t overmix after adding the flour. Mix only until everything is combined to keep the cake tender.
- Let the cake cool before adding the glaze so it stays on top instead of melting into the cake.
Tools
- 9-inch round cake pan
- Two large mixing bowls
- Medium mixing bowl
- Small bowl
- Measuring cups
- Measuring spoons
- Hand or stand mixer
- Whisk
- Rubber spatula
- Cooling rack
- Wire whisk or spoon for glaze
Substitutions and Variations
- Swap sour cream for plain Greek yogurt.
- Replace vanilla extract with hazelnut extract for a stronger nutty flavor.
- Add ½ cup mini chocolate chips for a chocolate-hazelnut twist.
- Use chopped pecans or walnuts if hazelnuts are unavailable.
- Add a pinch of espresso powder to the batter for a richer coffeehouse flavor.
Make-Ahead Tips
- Toast and chop the hazelnuts up to one week in advance.
- Mix the streusel one day ahead and refrigerate it in an airtight container.
- Bake the cake a day before serving. The flavor becomes even better overnight.
- Wait to drizzle the glaze until just before serving for the freshest appearance.
Recipe
Step 1: Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with butter or nonstick baking spray and set it aside.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until evenly combined.
Step 3: Cream the Butter and Sugars
In a separate large bowl, beat ½ cup softened unsalted butter, ¾ cup granulated sugar, and ¼ cup packed light brown sugar with a hand mixer for 3–4 minutes until the mixture is light, fluffy, and pale in color. This step adds air to the batter, helping the cake bake up soft and tender.
Step 4: Add the Wet Ingredients
Add 2 large eggs, one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract until fully blended. Fold in 1 cup sour cream until the mixture becomes smooth and creamy with no streaks remaining.
Step 5: Finish the Cake Batter
Gradually add the dry flour mixture from Step 2 into the wet mixture, stirring gently with a rubber spatula until only a few streaks of flour remain. Fold in ½ cup finely chopped toasted hazelnuts just until evenly distributed. Do not overmix.
Step 6: Make the Hazelnut Streusel
In a medium bowl, stir together ¾ cup chopped toasted hazelnuts, ½ cup light brown sugar, ½ cup all-purpose flour, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. Pour in ¼ cup melted unsalted butter and mix until the ingredients form moist, crumbly clusters.
Step 7: Assemble the Coffee Cake
Spread the prepared cake batter evenly into the greased 9-inch round cake pan. Sprinkle the hazelnut streusel evenly over the top, covering the batter from edge to edge without pressing it down.
Step 8: Bake
Bake at 350°F (175°C) for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
Step 9: Cool and Add the Glaze
Let the cake cool in the pan for 15 minutes, then transfer it to a cooling rack. Whisk together ¾ cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Drizzle the glaze over the cooled coffee cake.
Why This Recipe Works (Quick Science)
This coffee cake turns out soft and tender because the ingredients work together in just the right way.
- Butter and sugar are beaten until fluffy, creating tiny air pockets that help the cake rise.
- Sour cream adds moisture and a slight tang while keeping the crumb rich and soft.
- Baking powder and baking soda work together to give the cake an even lift.
- Toasted hazelnuts develop a deeper, nuttier flavor than raw hazelnuts, making every bite more flavorful.
- The streusel topping melts slightly as it bakes, creating crisp, buttery crumbs that contrast with the soft cake.
Common Mistakes
- Overmixing the batter. Mix only until the flour disappears to keep the cake tender.
- Using cold ingredients. Room-temperature butter, eggs, and sour cream blend more smoothly.
- Skipping the toasted hazelnuts. Toasting brings out much more flavor and crunch.
- Adding the glaze while the cake is hot. Wait until the cake has cooled so the glaze stays on top.
- Overbaking. Check the cake around 40 minutes. A few moist crumbs on the toothpick are perfect.
What to Serve With
- Freshly brewed coffee
- Hot tea
- Vanilla latte
- Cappuccino
- Fresh berries
- Whipped cream
- Vanilla ice cream
- Greek yogurt
- Fresh fruit salad
- Warm hot chocolate
Leftovers and Storage
Store the cooled coffee cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 1 week. Let slices come to room temperature before serving, or warm them in the microwave for 10–15 seconds.
To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Macros Information
Approximate per serving (1 of 12 slices)
- Calories: 365
- Protein: 6g
- Carbohydrates: 44g
- Fat: 19g
- Saturated Fat: 9g
- Fiber: 2g
- Sugar: 24g
- Sodium: 210mg
FAQ
Can I make this cake ahead of time?
Yes. It actually tastes even better the next day after the flavors have had time to come together.
Can I use raw hazelnuts?
Yes, but toasting them first gives the cake much more flavor and a better crunch.
Can I freeze this coffee cake?
Absolutely. Wrap it well and freeze for up to 3 months. Thaw before serving.
Can I use Greek yogurt instead of sour cream?
Yes. Plain full-fat Greek yogurt is an excellent substitute and keeps the cake moist.
Do I need the vanilla glaze?
No. The cake is delicious on its own, but the glaze adds a touch of sweetness and makes it look bakery-style.
Can I make this in a square baking pan?
Yes. An 8-inch or 9-inch square pan works well. Baking time may vary slightly, so begin checking for doneness a few minutes early.
Final Thoughts
If you’re looking for a coffee cake that’s soft, buttery, and packed with toasted hazelnut flavor, this recipe is a wonderful choice. The tender crumb, crunchy streusel, and sweet vanilla glaze come together in every bite, making it perfect for breakfast, brunch, dessert, or an afternoon coffee break. It’s simple enough for beginner bakers but delicious enough to impress guests. Once you try it, there’s a good chance it will become one of your favorite homemade treats. If you make this Hazelnut Coffee Cake, leave a comment and let me know how it turned out. I’d love to hear your tips, favorite variations, or answer any questions you have.
