Hazelnut coffee cake with Nutella glaze
Prep time: 30 minsTotal time: 
Hazelnut coffee cake with Nutella glaze
Prep time: 30 minsTotal time: 
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 3 tbsp instant coffee or espresso granules
- 2 tsp vanilla extract
- 2 tbsp hazelnut oil or walnut oil
- 100g blanched hazelnuts
- 300g plain flour
- 200g soft unsalted butter, plus extra for greasing
- 250g golden caster sugar
- 100g light brown soft sugar
- 4 large eggs
- 2 tsp baking powder
- ½ tsp fine sea salt
- 250ml buttermilk, at room temperature
For the glaze
- 200g Nutella Chocolate Spread
- 2 tbsp golden syrup
- 40g unsalted butter
- 3 tbsp double cream
Step by step
This will last up to 3 days in an airtight container.
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Preheat the oven to 180°C, fan 160°C, gas 4, and grease a 25cm bundt tin, or a deep 23cm round cake tin, with a little butter.
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Dissolve the coffee in 2 tablespoons of boiling water, stir in the vanilla and oil and set aside. Whiz the hazelnuts with half the flour in a food processor until finely ground.
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Put the butter and sugars in the bowl of a stand mixer, or in your largest mixing bowl and, with an electric whisk, beat together until pale and fluffy. Beat in the eggs, one at a time, adding a spoonful of flour between eggs to avoid curdling. In another bowl, mix the rest of the flour, the hazelnut- flour mixture, baking powder and salt; stir in half these dry ingredients, followed by the coffee mixture and half the buttermilk. Repeat – add the remaining dry stuff and the last of the buttermilk.
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Scrape the mixture into the greased tin, then bake on a middle shelf for 55 minutes to an hour, until a skewer poked into the centre of the sponge comes out clean. Cool in the tin for 15 minutes, then turn out onto a wire rack. Leave to cool completely.
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To make the glaze, sit the wire rack with your cake on over a clean tray to catch extra icing. Put the Nutella, syrup, butter and cream in a small pan and melt together over a low heat. Once runny, but not boiling, quickly transfer to a jug. Pour the glaze over the whole cake – it’s easiest if you pour in sections from the top, letting the glaze coat the sides of the cake as it runs down. You should have enough to cover it, but if you’re short, reheat the glaze caught in your clean tray and do a second run. Set for 15 minutes. Or, for a really firm, fudgey icing without shine, pop in the fridge for 15 minutes.
