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
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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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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