Coffee Coffee Cake

 

Ingredients:

1-1/2

Cup

Strong Brewed Coffee

1

Cup

Sugar

2/3

Cup

Vegetable Oil

Cup

Honey

2

Tbl

Vinegar

1

Tsp

Vanilla

2

 

Eggs, Slightly Beaten

3

Cup

All-Purpose Flour

Cup

Unsweetened Cocoa

2

Tsp

Baking Powder

Tsp

Baking Soda

Tsp

Salt

Tsp

Nutmeg

2

Cup

Hazelnuts

Coffee Hazelnut Glaze:

1

Cup

Brown Sugar, Firmly Packed

1

Cup

Confectioners Sugar

2

Tbl

Butter

1

Cup

Strong Brewed Coffee

2

Tbl

Hazelnut Flavored Liqueur Or Vanilla

Directions:

Preheat oven to 350F. Lay the hazelnuts on a baking sheet in a single layer. And toast for 8 minutes. Cool for 5 minutes. Place in food chopper or Food processor and pulse to finely grind.

Grease and lightly flour 10 tube pan.

In a bowl with an electric mixer on medium, bland together the coffee, sugar, oil, honey, vinegar, and vanilla. Add eggs. In a bowl combine the flour, cocoa powder, baking powder, baking soda and nutmeg. Stir into the coffee mixture until combined. Add 1 cup of the toasted finely ground hazelnuts, stir to combine. Pour the batter into the prepared pan and bake for 1 hour or until a tester inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Remove from pan to serving platter and brush with the Coffee Hazelnut Glaze. Cool for 30 minutes before brushing again with glaze. Sprinkle with cup of hazelnuts.

Coffee Hazelnut Glaze: In a small saucepan combine the brown sugar, confectioners sugar, butter, and coffee. Bring to boiling, stirring to dissolve the sugar. Reduce heat and boil gently, uncovered for 25-30 minutes or until slightly thickened. Remove from the heat and stir in the hazelnut flavored liqueur or vanilla.

 

Yields

12 Servings

 

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