Chocolate-Cinnamon Coffee Cake
This delicious Chocolate-Cinnamon Coffee Cake can be served with a dollop of whipped cream or yogurt and of course cup of hot java. For convenience, can be made ahead 1 day stored at room temperature in an airtight container.
- Special Equipment:
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1/2 cup blanched hazelnuts, chopped
- 2 ounces bittersweet chocolate, chopped
- 3/4 teaspoon ground cinnamon
- 1 cup sugar, divided
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup plain whole Greek yogurt
- 8-inch square baking pan
Preparation time 20mins
Cooking time 55mins
Preheat oven to 350°F. Butter 8-inch square baking pan; set aside. Toss hazelnuts, chocolate, cinnamon, and ¼ cup sugar in a bowl.
Whisk flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on high speed, beat butter and remaining ¾ cup sugar in a large bowl until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients.
Pour half of batter into prepared pan and smooth top; top with half of hazelnut mixture. Spoon remaining batter over and smooth top; top with remaining hazelnut mixture. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 40 to 45 minutes. Transfer pan to a wire rack; let cake cool in pan before turning out.
Do ahead: Cake can be made 1 day ahead. Store airtight at room temperature.