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Coffee Coffeecake

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  • Preheat oven to 350 degrees. Grease and lightly flour a 10" fluted tube pan. In a bowl, whisk together coffee, sugar, oil, honey, vinegar, and vanilla. Add eggs; whisk until combined.
  • In another bowl, combine flour, cocoa powder, baking powder, soda, salt, and nutmeg. Whisk in coffee mixture until combined. Add the 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
  • Bake in preheated oven about 1 hour or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 20 minutes. Remove from pan to a serving platter.
  • Brush with some of the Coffee-Hazelnut Syrup. Cool for 30 minutes. Brush again with syrup. Sprinkle with the 1/4 cup hazelnuts. Serve cake warm with remaining syrup.
  • Syrup - In a saucepan, combine brown sugar, powdered sugar, butter and coffee. Bring to boiling, stirring to dissolve sugar. Reduce heat. Boil gently, uncovered for 25-30 minutes or until mixture thickens slightly and is reduced to about 1 1/3 cups. Remove from heat. Stir in liqueur. Makes about 1 1/2 cups.


Each serving - 541 calories, 22 g. total fat, 81 g. carbs, 2 g. fiber, 257 mg. sodium.

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