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Hazelnut Crumb Coffee Cake

By: Donna Cattanach

"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."

Rate/Review | Read Reviews (9)

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 tablespoons all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter or margarine
1/4 cup finely chopped hazelnuts
BATTER:
1 (1 ounce) square semisweet chocolate
1 cup 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 or margarine, softened
1 egg, beaten

Directions

In a small bowl, combine the flour and sugar; cut in butter until crumbly. Stir in nuts; set aside. In a small saucepan, melt chocolate over low heat. Stir until smooth; cool. In a small mixing bowl, combine the flour, sugar, baking soda and salt. Add the sour cream, butter and egg; beat until well mixed. Remove 1 cup of batter; stir in chocolate.
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 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.