Pumpkin hazelnut coffee cake is a simple yet delicious recipe made with coffee, hazelnuts, and pumpkin. It is a perfect snack for the fall season.
Coffee cake recipes are one of the most popular dessert recipes that people love to make. It is also one of the most loved desserts among children and adults alike.
This cake has a sweet and nutty flavor that is complemented by the coffee.The cake is moist, flavorful, and full of autumnal spices. The hazelnuts add a nutty flavor to the cake while the coffee grounds give it an earthy flavor. The pumpkin puree gives the cake a rich, creamy texture.
Pumpkin hazelnut coffee cake is a perfect recipe for this time of year when it comes to making mouthwatering treats that everybody loves to indulge in during the fall season.
My internet presence lately has been completely lackluster. I no longer have a job where I can Instagram all the bits and bobs I bake up, and now Instagramming shoes just seems a bit silly. Plus, I already do that for the store’s Instagram and write for their blog too! But I took one of my days off and finally baked up some Pumpkin Hazelnut Coffee Cake.
It was originally going to be with pecans, but hazelnuts were shockingly cheaper at my grocery store, so hazelnuts it was. Now I’m always concerned with this type of cake that the crumbly bits on top will sink into the cake and it will not look as pretty coming out of the oven as it did going it.
But I think this thick cake batter solved that problem, plus actually baking it at the correct temperature. At my parent’s house, our oven ran really hot, so I would always bake things 50-100 degrees lower than the recipe called for. So I always have that mindset. But I resisted the urge and baked this at the proper 350 degrees, and it came out great. Old habits….
The recipe is a total winner; go make it now, or at least tomorrow morning. Moist and sweet, the spices are subtle, and the nuts give a great crunchy texture. Maybe some dried cranberries would be good in the crumble too? It’s a recipe I want to make over and over; it was that good.
In other news, I have a new baby cousin! Just a few days old, and I get to go meet him tomorrow. My messages on my phone have just been flooded with photos of him already, so I feel like I have already met the little one. Sometime within the next two weeks, my Aunt wants me to photograph him.
While I am excited to do that, I am also terrified because she wants those babies in little crochet outfits dressed as fruit or in a pea pod or in a cocoon-hanging type of photoshoots. That is not my thing at all. I told her those photos were scary. But as long as I can also take some cute candid photos of what he is really like and not overly propped madness, I’ll be happy. We kinda have to please our families, right? Wish me luck! Hopefully, it will work out…..
As I was photographing the pumpkin cake, I heard a knock on my door, and it was my neighbor dropping off the last of the season’s tomatoes. Plus a squash and some swiss chard. It has been a great run this summer and early fall, getting so many tomatoes, for free, I might add. They tasted so amazing, and the chard was great once I sautéed it up in a pan for a bit, getting the edges a little crispy. Forever indebted to my neighbor.
Pumpkin Hazelnut Coffee Cake
- 1/3 cup (42g) AP flour
- 1/2 cup (100g) brown sugar
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp salt
- 6 Tbsp (85g) butter, cold and cubed
- 1 cup (128g) hazelnuts, chopped
- 1 1/2 cups (187g) AP flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp cardamon
- 1 tsp salt
- 1/2 cup (114g) butter, soft
- 1 cup (200g) brown sugar
- 2 eggs
- 1/2 cup (122g) pumpkin puree
- 1/2 cup (115g) sour cream
- 1/2 cup (62g) powdered sugar
- 1 tsp milk
- 1 tsp vanilla
Heat oven to 350 degrees. Butter and flour a 9-inch round cake pan.
For the streusel: Whisk flour, sugar, cinnamon, ginger, and salt together in a deep bowl. Using hands or pastry cutter, cut in butter until small pea-sized cubes. Stir in nuts. Set aside
Beat butter and sugar until light and fluffy. Add in eggs one at a time. Whisk all dry ingredients together in a bowl, then mix into batter. Finally, stir in pumpkin and sour cream until you have a smooth batter.
Pour half of the batter into a smooth layer at the bottom of the pan. Sprinkle half of the streusel over. Top with remaining batter, making sure to cover all the streusel. Evenly sprinkle all remaining streusel over.
Bake for around 50 minutes until the center is set and a toothpick comes out clean.
Let cool in pan for 15 minutes, remove from pan and let cool completely.
Whisk together all the glaze ingredients and drizzle over the cake.
a slight adaptation of a Williams-Sonoma recipe