As promised I have another April Food Network Magazine recipe.
The first Monday in April kicks of National Baking week. And April 7th is National Coffee Cake Day. Two birds, one stone.
In every edition of their magazine, Food Network features a “Mix & Match” concept. Whether it’s a cake, bread, pasta, or something else. I really like this concept as they provide for you the basics of a recipe but allow you to be the mastermind behind which flavors you want to combine. It’s a great way for new recipe makers to learn how to adapt recipes to suit your tastes while still having the “science” at hand.
This month: Coffee Cake. I opted to use cocoa powder and oats in my topping and chocolate-hazelnut spread as my filling. I did contemplate making a raspberry coffee cake instead – and I just might! But when I flipped through this page it was Nutella that was on my mind – so that’s what I went with. But while making it my sweet tooth started putting up a fight, requesting raspberry instead. Too bad sweet tooth, you lost the battle to my pantry items. And while I write up this post my stomach is growling waiting for the cake to come out of the oven. Let me tell you, it smells fantastic – the cinnamon in the topping mixed with the chocolatey filling… is my hour up yet? (for the record there are 10 minutes remaining – I just hope it’s really ready!)
Nutella Coffee Cake
Ingredients for topping:
- 3/4 C flour
- 2/3 C brown sugar
- 1 tsp cinnamon
- pinch of salt
- 5 tbsp butter, at room temperature
- 2 tbsp cocoa powder
- 1/2 C rolled oats
Ingredients for cake:
- 2 C flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick butter, at room temperature
- 1 C sugar
- 2 eggs
- 2 tsp vanilla
- 1 C yogurt (original recipe called for sour cream, but I didn’t have any)
- 8-10 tbsp chocolate-hazelnut spread
- Make the topping: whisk together the flour, sugar, cinnamon, and salt. Using your fingers, break the butter into small pieces and combine with the topping. After combined add the cocoa powder and oats. Set aside.
- Preheat oven to 350 degrees F. Line an 8×8″ square cake pan with foil and grease.
- Make the cake: In a large bowl whisk together flour, baking powder, baking soda, and salt.
- In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla.
- Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of yogurt/sour cream. Add another third of the dry ingredients. Once combined add the last 1/2 C of yogurt/sour cream. Add in the final third of the dry ingredients.
- Assemble the cake: Place half of the cake batter in the prepared cake pan. Spread the chocolate-hazelnut spread and top with remaining batter. Top the cake with the topping from step 1. (Note: I did not use all of the topping.)
- Bake for 1 hour, or until a knife comes out cleanly.
- Allow cake to cook for 5 minutes and remove the cake from the pan by the foil. Serve your cake with some fresh fruit and a cup of coffee!
Now that my cake is out of the oven I might suggest using a 9×9″ cake pan instead. My personal opinion – the cake was too tall. With a shorter slice of cake you could eat a bite with both topping and filling. Additionally, with a larger cake pan size I would have used more of the topping!
Stuart declared this better than any coffee cake you can buy at the grocery store bakery and now expects it every weekend. (Yea, good luck with that!)