Hazelnut Cocoa Crumb Cake
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A coffee cake to make on cozy weekends, topped with chocolate chips, cocoa and a buttery hazelnut crumble.
Here’s a coffee cake recipe to bake this weekend, ideal for a late breakfast or brunch, for all the darlings in your house.
With the exception of the dog, as much as mine would convince me otherwise (she did helpfully clean up some stepped-on hazelnuts from the floor while I made it).
It’s an all-ages-show kind of cake, neither deeply decadent like a boozy truffle or over the top chocolatey like an oozy lava cake. Although both of those sound pretty good…
It’s simple and understated, but elevated with my favorite flavor pairing of hazelnut + chocolate.
Have a warm, cozy weekend! XO
Hazelnut Cocoa Crumb Cake
- ¼ cup (50 g) sugar
- ⅓ cup (40 g) stoneground whole wheat flour or all-purpose flour
- ¼ cup (45 g) bittersweet chocolate chips
- 2 tablespoons (30 g) unsweetened cocoa powder
- ¼ teaspoon kosher salt
- 3 tablespoons (45 g) cold butter, cut into small cubes
- ⅓ cup (40 g) chopped toasted hazelnuts
- 1 ½ cups (210 g) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ½ (180 g) sticks butter, at room temperature
- 1 cup (240 g) granulated sugar
- 2 eggs, at room temperature
- ½ cup (125 ml) buttermilk
- ½ cup (125 g) sour cream
- Cocoa powder
- Heat oven to 350 (175C) degrees and brush the bottom and sides of a 9-inch springform pan with melted butter.
- Whisk together sugar, flour, chocolate chips, cocoa and salt in a small bowl. Use your fingers or a fork to blend in the butter until the mixture resembles damp sand. Stir in hazelnuts.
Make the cake
- Whisk the flour, baking powder, baking soda and salt together.
- In a stand mixer, beat butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well in between.
- Lower mixer speed and add buttermilk, followed by half the flour mixture, mixing until flour is incorporated. Mix in the sour cream and the remaining flour and mix briefly to form a thick, creamy batter.
- Scrape the batter into pan. Crumble the topping evenly over the batter.
- Bake 1 hour, or until center of cake feels softly springy and a toothpick inserted into the center comes out clean.
- Cool in the pan 15 minutes before releasing sides. Set on a rack to cool completely.
- Dust a little cocoa powder around the edge of the cake before slicing, if you like.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
Can i substitute the all purpose flour with almond flour? will the other ingredients and quantity remain the same?
Hi Kanika – I haven’t tested it so I’m not sure how the cake will turn out using 100% almond flour. You can use all almond flour for the topping. If you want to try substituting 1/2 cup almond flour for the all purpose in the cake that should work fine.
Thank you this turned out perfect, after taking the crumble cake out of the oven, I drizzled some Advocaat (egg liqueur made of eggs, creme, brandy, vanilla).
I love crumb cakes, and this one looks absolutely delicious!
Thanks Lisa! It’s a good one.
This cake would certainly be the way to my heart, I adore that hazelnut crumb topping!
These hazelnut cocoa crumb cake looks so incredibly delicious.. not to mention beautiful. Wish I had a slice now!
Looks delicious! Can I add regular milk instead of buttermilk?
Hi Christina, Yes, you can substitute milk for the buttermilk and it should be fine. Reduce the baking soda to 1/2 teaspoon.
Great, thank you!