Raspberry Cocoa Nib Coffee Cake with Hazelnut Streusel
Raspberry Cocoa Nib Coffee Cake with Hazelnut Streusel is a vegetarian morn meal. One serving contains 137 calories, 2g of protein, and 6g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 24. From preparation to the plate, this recipe takes around 45 minutes. A mixture of all purpose flour, ground hazelnuts, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
Combine the flour, hazelnuts, sugar, and salt together in bowl of food processor.
Cut the butter into small cubes and add to the flour mixture.Process until mixture resembles small peas. Do not let it combine fully into one ball of dough.Refrigerate streusel until ready to use.For the cake: Preheat oven to 350 degrees F. Butter and flour a 13" x 9" x 2" baking pan.Sift flour, baking powder, baking soda, and salt together into a medium bowl and set aside.
Combine butter and sugar together in a stand mixer and beat together until light and fluffy.
Add in flour mixture and beat until mixture just begins to come together into a dough.
Combine eggs, vanilla, and sour cream together in a small bowl. With the mixer running on low speed, pour the egg mixture slowly into the bowl.
Mix until the batter is smooth and fully combined, about 3 to 5 minutes.
Pour the batter into prepared pan and spread out evenly. Use a spoon to place 8-10 dollops of raspberry jam over the top.
Sprinkle the cocoa nibs over the top of the batter as well. Using a knife, swirl jam and nibs into the batter to marble.
Sprinkle streusel over the top of the swirled batter.
Bake for about 25 to 30 minutes, until top is brown and a cake tester inserted into the center of the cake comes out clean.
Remove from oven and let cool before serving.