This coffee cake is dotted with lots of tangy cherries and perfect with an afternoon cup of tea. What I love most is the texture. The addition of ground toasted hazelnuts gives each bite a nice crunch. Substitute for pecans or almonds if you prefer.
The crumble is completely optional but I was baking this cake for my mom and wanted to make sure it was extra special!
Hazelnut Cherry Coffee Cake
- 2 cups flour (pastry is also fine)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar + another 2 Tbsps
- 1/2 cup toasted hazelnuts
- 1 egg
- 1 cup buttermilk
- 1/2 cup melted butter or oil
- Few drops of almond extract
- 1 tsp vanilla
- 1 Tbsp Frangelico (optional)
- 1 1/2 cup pitted cherries, chopped
- 3/4 cup prepared crumble (optional)
Grease and line the base of an 8-inch round cake pan with parchment. Preheat your oven to 375°F.
Place the nuts and 2 Tbsp sugar into a food processor and blitz until it reached a coarse sand-like consistency.
Sift the flour, baking powder, baking soda and salt. Stir in the sugar along with the ground nuts.
In a separate bowl, combine the egg, buttermilk, butter, extracts, Frangelico and combine. Pour over the dry ingredients and mix with a wooden spoon until it just comes together. Spoon 1/3 of the batter into the prepared pan and distribute evenly onto the bottom.
Mix the cherries into the rest of the batter and spoon into the pan. Sprinkle the crumble liberally over top and bake for 60-70 minutes or until an inserted toothpick comes out clean.
Cool completely in the tin before removing the cake.