Hazelnut Cinnamon Coffee Cake Recipe

Name: Hazelnut Cinnamon Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hazelnuts or filberts; 1/2 pound (2 sticks) butter, softened; 1 cup granulated sugar; 2 eggs; 1 1/2 cups sour cream; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 tablespoon ground cinnamon; 1/4 cup packed light brown sugar

Servings: persons

1
Position the oven racks so that they are evenly spaced and one rack is in the center.
2
Preheat the oven to convection bake at 325F.
3
Spread the nuts on a cookie sheet and toast in the oven for 5 to 8 minutes as the oven preheats.
4
Cool and chop.
5
Coat a 10-inch tube pan with nonstick spray and dust with flour.
6
With an electric mixer, cream the butter and granulated sugar together in a large bowl.
7
Add the eggs and beat until light and fluffy.
8
Add the sour cream and vanilla and beat until blended.
9
Mix the flour, baking powder, and baking soda together and add to the egg mixture, beating at low speed until smooth.
10
In a small bowl, stir the chopped nuts, cinnamon, and brown sugar together.
11
Spoon half the batter into the prepared pan.
12
Sprinkle with half the nut mixture.
13
Top with the remaining batter, then with the remaining nut mixture.
14
The top layer of nut mixture will sink into the cake as it bakes.
15
Bake in the center of the oven for 55 to 60 minutes or until a wooden skewer inserted into the center comes out clean and dry.
16
Cool in the pan for 5 minutes.
17
Remove from the pan and place on a serving plate.

1131

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup hazelnuts or filberts, 1/2 pound (2 sticks) butter, softened, 1 cup granulated sugar, 2 eggs, and more.

Yes, Hazelnut Cinnamon Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hazelnut Cinnamon Coffee Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions