The Pioneer Woman Tasty Kitchen
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Hazelnut Streusel Buttermilk Coffee Cake

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Level: Easy

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Description

I had house guests the other weekend, and I wanted to make something delicious that could sit out and people could snack on during the day. I had a ton of hazelnuts leftover from my hazelnut macaroons, so I decided to make a coffee cake. It’s easy, super-moist and delicious!

Ingredients

  • ½ cups Hazelnuts, Chopped
  • 1-¾ cup Packed Dark Brown Sugar
  • 2 teaspoons Ground Cinnamon
  • 1-½ stick Butter (salted)
  • 3 cups All-purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Vanilla
  • 1-½ cup Low-fat Buttermilk
  • 3 whole Eggs

Preparation

Streusel (already included in the ingredient list above):
3/4 cup packed brown sugar
1/2 cup chopped hazelnuts
2 teaspoons ground cinnamon
3 tbsp butter, softened

Mix all streusel ingredients together in a small bowl until soft and crumby.

Preheat oven to 350.

Cream remaining butter and sugar together in your mixer. Add eggs slowly, one at a time, to butter and sugar mixture until soft and fluffy.

In a separate bowl, combine remaining dry ingredients.

Add dry ingredients and buttermilk, alternating slowly, into batter until all the dry ingredients are incorporated.

Pour half of the batter into a buttered, floured bundt pan. Sprinkle 1/2 of streusel mix over the batter. Swirl two layers together lightly with a butter knife.

Pour remaining batter into pan and again top with remaining streusel and again swirl with knife.

Bake at 350 for 45-60 minutes, or until a toothpick inserted in the cake comes out clean.

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