![Hazelnut coffee cake](https://www.allysongofton.co.nz/content/recipes/2802.jpg?width=320&height=479&fit=bounds)
This is a simple yeast-based cake, best served with a morning coffee.
Ingredients
- ¼ cup sugar
- ½ cup warm water
- 2½ teaspoons Surebake yeast mix
- 50 grams butter, melted
- 1¾ cups flour, sifted
- 1 egg
- ½ teaspoon salt
- Hazelnut topping
- ½ cup chopped hazelnuts
- ¼ cup brown sugar
- ¼ cup fresh white breadcrumbs
- 2 tablespoons chopped crystallised ginger
- 2 tablespoons mixed peel, optional
- 50 grams butter, melted
Method
- Grease a 23-cm round cake tin.
- In a large bowl, stir together the sugar, warm water and yeast. Stand for 10-15 minutes until the mixture is frothy.
- Stir the butter and half the flour into the liquid ingredients.
- Beat in the egg and, once incorporated, add the remaining flour and salt.
- Spread into the prepared cake tin. The dough will be quite sticky and best pushed into the tin with floured or damp fingers.
- Scatter the topping over the dough and set in a warm place for about 60 minutes or until double in bulk.
- Preheat the oven to 190ºC.
- Bake for about 40-45 minutes or until well risen, golden and shrunk from the sides. Stand in the tin for 5 minutes before turning out to serve.
- Hazelnut topping
- Stir together the hazelnuts, sugar, breadcrumbs, ginger, mixed peel, if using and butter.
Cooks Tips
Variations
- Use macadamias or almonds in place of hazelnuts.
- For an extra crunchy topping, use demerara sugar in place of brown sugar.
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