A delightful coffee cake with layers of spiced hazelnut crumble, perfect for any occasion.
Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan.
Using parchment paper can make removing the cake easier.
In a bowl, mix the brown sugar, cinnamon, chopped hazelnuts, flour, and melted butter until crumbly. Set aside.
Toast the hazelnuts for a richer flavor.
Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Ensure the butter is at room temperature for easier mixing.
In another bowl, combine the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk and vanilla extract.
Mix just until combined to avoid overmixing.
Pour half of the batter into the prepared pan. Sprinkle half of the topping mixture over the batter. Add the remaining batter and top with the rest of the topping.
Spread the batter evenly for uniform layers.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling the cake prevents it from breaking when removed from the pan.
Slice and serve the cake with your favorite hot beverage. Enjoy!
Pair with coffee or tea for a delightful treat.
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