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Name: Coffee Coffee Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: cake:; 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

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INGREDIENTS

cake:
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

INSTRUCTIONS

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.

NOTES

541 cal
22 g fat
2g fiber

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Coffee Coffee Cake

cake:
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

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.

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Nutrition

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Serving Size: 1 Serving (167g)
Recipe Makes: 12 Servings

Calories: 499
Calories from Fat: 130 (26%)

Amt Per Serving		% DV

	Total Fat 14.5g	19 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 6.8g
Cholesterol 5.1mg		2 %
Sodium 527.7mg		18 %
Potassium 98.1mg		3 %
Total Carbohydrate 91.4g		27 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 90.2g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 499

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