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Hazelnut coffee cake

  • 1½ hours
  • 40-45 minutes
  • 8
Hazelnut coffee cake

This is a simple yeast-based cake, best served with a morning coffee.


  • 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


  1. Grease a 23-cm round cake tin.
  2. In a large bowl, stir together the sugar, warm water and yeast. Stand for 10-15 minutes until the mixture is frothy.
  3. Stir the butter and half the flour into the liquid ingredients.
  4. Beat in the egg and, once incorporated, add the remaining flour and salt.
  5. Spread into the prepared cake tin. The dough will be quite sticky and best pushed into the tin with floured or damp fingers.
  6. Scatter the topping over the dough and set in a warm place for about 60 minutes or until double in bulk.
  7. Preheat the oven to 190ºC.
  8. 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.
  9. Hazelnut topping
  10. Stir together the hazelnuts, sugar, breadcrumbs, ginger, mixed peel, if using and butter.

Cooks Tips


- 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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