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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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Coffee is great! This cake is made in a bundt pan and is different from other 'coffee' cakes I've seen. Ingredients:
1 1/2 cups coffee (strong brewed) |
1 cup sugar |
2/3 cup cooking oil |
1/2 cup honey |
2 tablespoons vinegar |
1 teaspoon vanilla |
2 eggs, slightly beaten |
3 cups flour |
1/2 cup unsweetened cocoa powder |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1 cup hazelnuts, finely chopped and toasted |
1/2 cup hazelnuts, chopped and toasted (optional) |
1 cup packed light brown sugar |
1 cup powdered sugar |
2 tablespoons butter |
1 cup coffee (strong brewed) |
2 tablespoons hazelnut-flavored liqueur |
Directions:
1. Preheat oven to 350°F.
2. Grease and lightly flour a 10 inch fluted tube pan.
3. In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.
4. Add eggs; whisk until combined.
5. In another bow combine flour, cocoa powder, baking powder, soda, salt and nutmeg.
6. Whisk in coffee mixture until combined. Add 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
7. Bake in preheated over about 1 hour or until a wooden pick inserted near centre comes out clean.
8. Cool in pan on wire rack for 20 minutes.
9. Remove from pan to serving plattewr. Brush with some of the coffee-hazelnut syrup.
10. Cool for 30 minutes. Brush again with syrup.
11. Sprinkle with the 1/4 cup hazelnuts.
12. Serve cake warm with remaining syrup.
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