Coffee Coffee Cake

Ready in 45 minutes

Try this Coffee Coffee Cake recipe, or contribute your own.


1 1/2 cups strong brewed coffee
1 cup sugar
2/3 cup cooking oil
1/2 cup honey
2 Tablespoons vinegar
1 teaspoon vanilla
2 eggs, slightly beaten
3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup finely chopped hazelnuts,; toasted
1/4 cup chopped hazelnuts,; toasted; optional
Coffee-hazelnut; syrup:
1 cup packed light brown sugar
1 cup powdered sugar
2 Tablespoons butter
1 cup strong brewed coffee
2 tablespoons hazelnut liqueur

Original recipe makes 12 Servings



Preheat oven to 350 degrees. Grease and lightly flour a 10-inch fluted

tube pan.

In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.

Add eggs; whisk until combined.

In another bowl combine flour, cocoa powder, baking powder, baking soda,

salt and nutmeg. Whisk in coffee mixture until combined. Add the 1 cup

finely chopped toasted hazelnuts and stir to combine. Pout batter into

prepared pan.

Bake in preheated oven for 1 hour or until a wooden pick inserted near

center comes out clean. Cool in pan on a wire rack 20 minutes. Remove

from pan to a serving platter.

While cake is cooling, prepare Coffee-Hazelnut Syrup:

In a saucepan combine brown sugar, powdered sugar, butter and coffee.

Bring to boiling, stirring to dissolve sugar. Reduce heat. Boil gently,

uncovered for 25-30 minutes or until mixture thickens slightly and is

reduced to about 1 1/3 cups. Remove from heat. Stir in hazelnut liqueur.

Brush cake with some of the syrup. Cool for another 30 minutes. Brush

again with syrup and sprinkle with toasted chopped hazelnuts, if desired.

Serve cake warm with remaining syrup.


541 cal

22 g fat

2g fiber

Alert editor   
Calories Per Serving: 499 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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