A Cake You Can Eat for Breakfast and Dessert
Audrey Bruno
It’s easy to slip into boring eating trends in the middle of the week, especially for the first and last meals of the day: breakfast and dessert. You’ve probably already resigned yourself to skipping both. Pathetic. Two simple words will set you free: Coffee Cake. This particular one is bejeweled with chocolate chunks and crunchy hazelnuts. But don’t worry about getting caught: A cup of coffee will disguise this treat as breakfast, and a scoop of ice cream transforms it into dessert. Of course, you can just eat it exactly how it is, and start and end your day on a sweet note.
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CHOCOLATE-CINNAMON COFFEE CAKE
serves 12
Ingredients
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
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Preparation
Preheat oven to 350°. Butter 8” 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, 40–45 minutes. Transfer pan to a wire rack; let cake cool in pan before turning out.
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