A coffee date without a coffee cake? Impossible, right?! When I meet with friends or family for a coffee I always need something to snack along with the coffee. It does not matter if we meet somewhere outside or at home – snacks are necessary. In a coffee shop, you can normally buy something. If I have someone over I feel obligated to serve something homemade. Not a problem with this Hazelnut & Almond Streusel Coffee Cake. So easy to prepare and really delicious! You guests will love it!
I really love having coffee and cake with friends and talk about everything that’s going on in the world. Even though I like fancy cakes with several layers, buttercream, and decorations – at home I prefer preparing more simple cakes. Something like this cake here with nuts and streusels. It’s in credible moist (I don’t care if you hate the word »moist«) but also crunchy on top because of the streusels. So good!
Cakes with a lot of nuts normally have a really nice texture, and they do not dry out that easily. This means this cake will stay fresh and delicious much longer than a regular box cake. So if you are not allergic to nuts you might want to consider adding nuts to other cakes as well to keep them fresh ;P
When preparing a cake with mostly nuts or when adding nuts to a batter you have to keep in mind that those cakes tend to be denser than other cakes. I really like that denser texture, but some might not be huge fans of that. Though… not all nut cakes are super compact – my version of a Tarta de Santiago is light and airy. This is primarily because the eggs are beaten with some sugar until very light and fluffy. If you add nuts to that (meringue) very gently, you will get a light and fluffy cake. The meringue traps a lot of air and creates a very nice texture.
The preparation of this cake here is quite similar to preparing a classic Tarta de Santiago, but with all those streusels on top the batter automatically looses a lot of volume… whether you like it or not ;P The result is great though. I think you have to try to be able to judge ;)
In case you got some more ground nuts at hand that need to be used – take a look at these recipes here. Just click on the corresponding picture (or tap if you’re on your phone) and you’ll be taken to the recipe.
INGREDIENTS / ZUTATEN
For the streusels:
5.3 oz. (150g) spelt flour
2.5 oz. (70g) brown sugar
1 tsp. ground cinnamon
3.2 oz. (90g) margarine
2-3 tbsp. sliced hazelnuts
For the batter:
4 medium eggs, separated
5.3 oz. (150g) brown sugar
7 oz. (200g) margarine, softened
2 tsp. vanilla extract
7 oz. (200g) ground hazelnuts
7 oz. (200g) ground almonds
1.8 oz. (50g) spelt flour
4 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
2 tbsp. plant-based milk (e.g. oats)
Für die Streusel:
150g Dinkelmehl (Type 630)
70g brauner Zucker
1 TL Zimt
90g Margarine
2-3 EL gehobelte Haselnüsse
Für den Teig:
4 Eier (M), getrennt
150g brauner Zucker
200g Margarine, weich
2 TL Vanille Extrakt
200g Haselnüsse, gemahlen
200g Mandeln, gemahlen
50g Dinkelmehl (Type 630)
4 TL Backpulver
1 TL Zimt
1/4 TL Salz
2 EL Pflanzendrink (z.B. Haferdrink)
DIRECTIONS / ZUBEREITUNG
1. Start with the streusels – add flour, brown sugar, and cinnamon to a bowl and mix to combine. Add the margarine and rub everything between your fingers to create different-sized streusels. Add the sliced hazelnuts and mix in. Set aside.
2. Preheat the oven to 350°F (175°C). Line a 9-inch (23cm) springform tin with baking parchment and grease lightly. Set aside.
3. Separate the eggs. Whisk the egg whites until stiff peaks form and set aside. Add the egg yolks and brown sugar to a large bowl and mix for 2-3 minutes until light and fluffy. Add the softened margarine and vanilla extract and mix until well combined. In another bowl mix ground hazelnuts, almonds, spelt flour, baking powder, cinnamon, and salt. Add to the large bowl along with the plant-based milk and mix well. Fold in the whisked egg whites gradually and gently to make sure you keep as much volume as possible. Pour the batter into the prepared baking tin and smooth out the top. Sprinkle the streusels on top and bake for about 60-70 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take it out of the oven and let cool down completely on a wire rack inside the baking tin.
1. Als Erstes die Streusel vorbereiten und dafür Dinkelmehl, braunen Zucker und Zimt in einer Schüssel vermischen. Die Margarine dazugeben und alles zu unterschiedlich großen Streuseln verarbeiten. Gehobelte Haselnüsse dazugeben und vermengen. Zur Seite stellen.
2. Den Ofen auf 175°C (350°F) Ober-/Unterhitze vorheizen. Eine 23cm (9 inches) Springform mit Backpapier auslegen und leicht einfetten. Zur Seite stellen.
3. Die Eier trennen. Das Eiweiß steif schlagen und zur Seite stellen. Eigelbe und brauner Zucker in einer großen Schüssel für 2-3 Minuten hell und luftig aufschlagen. Die weiche Margarine und Vanille Extrakt dazugeben und gut unterrühren. Gemahlene Haselnüsse, Mandeln, Dinkelmehl, Backpulver, Zimt und Salz vermischen – zusammen mit dem Pflanzendrink zur großen Schüssel dazugeben und alles gut vermengen. Den Eischnee nach und nach sehr vorsichtig unterheben – es sollte so viel Volumen wie möglich erhalten bleiben. Den Teig in die vorbereitete Form füllen und glatt streichen. Die Streusel auf dem Teig verteilen und dann für etwa 60-70 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Kuchen aus dem Ofen nehmen und auf einem Kuchengitter in der Form komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
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Simple & Easy Hazelnut Streusel Coffee Cake
- Prep Time: 00:20
- Cook Time: 01:10
- Total Time: 01:30
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
A great coffee cake for your next coffee date with friends or family – a delicious Hazelnut Streusel Cake that’s super easy to prepare.
Ingredients
For the streusels:
5.3 oz. (150g) spelt flour
2.5 oz. (70g) brown sugar
1 tsp. ground cinnamon
3.2 oz. (90g) margarine
2–3 tbsp. sliced hazelnuts
For the batter:
4 medium eggs, separated
5.3 oz. (150g) brown sugar
7 oz. (200g) margarine, softened
2 tsp. vanilla extract
7 oz. (200g) ground hazelnuts
7 oz. (200g) ground almonds
1.8 oz. (50g) spelt flour
4 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
2 tbsp. plant-based milk (e.g. oats)
Instructions
1. Start with the streusels – add flour, brown sugar, and cinnamon to a bowl and mix to combine. Add the margarine and rub everything between your fingers to create different-sized streusels. Add the sliced hazelnuts and mix in. Set aside.
2. Preheat the oven to 350°F (175°C). Line a 9-inch (23cm) springform tin with baking parchment and grease lightly. Set aside.
3. Separate the eggs. Whisk the egg whites until stiff peaks form and set aside. Add the egg yolks and brown sugar to a large bowl and mix for 2-3 minutes until light and fluffy. Add the softened margarine and vanilla extract and mix until well combined. In another bowl mix ground hazelnuts, almonds, spelt flour, baking powder, cinnamon, and salt. Add to the large bowl along with the plant-based milk and mix well. Fold in the whisked egg whites gradually and gently to make sure you keep as much volume as possible. Pour the batter into the prepared baking tin and smooth out the top. Sprinkle the streusels on top and bake for about 60-70 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take it out of the oven and let cool down completely on a wire rack inside the baking tin.
Notes
Get your bake on!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
I made this today and it’s one of the best cakes I ever made. I didn’t have enough hazelnuts so I used also walnuts and cashews.