Hazelnut Coffee Cake

Hazelnut Coffee Cake

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From: Diabetic Living Magazine

A toasted hazelnut streusel tops this marbled coffeecake. A hint of chocolate adds to the rich flavor.

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • ¼ cup rolled oats
  • 1 tablespoon packed brown sugar or brown sugar substitute equivalent to 1 tablespoon brown sugar (see Tips)
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon 60 to 70 percent tub-style vegetable oil spread
  • ¼ cup chopped hazelnuts, toasted (see Tips)
  • 1⅓ cups all-purpose flour (see Tip)
  • ½ cup granulated sugar or sugar substitute blend equivalent to ½ cup granulated sugar (see Tips)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 egg, lightly beaten
  • ½ cup light sour cream
  • ¼ cup water
  • 3 tablespoons canola oil
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon fat-free milk
  • ½ teaspoon vanilla

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Grease a 9x9x2-inch stone or metal baking pan; set aside. To prepare the topping: In a small bowl, combine oats, brown sugar, and cinnamon. Using a pastry blender, cut in vegetable oil spread until mixture is crumbly. Stir in hazelnuts. Set aside.
  2. In a medium bowl, combine flour, granulated sugar, baking powder, baking soda, and salt. In a small bowl, combine egg, sour cream, the water, and oil. Add to flour mixture; stir just until combined. Place ½ cup of the batter into a clean small bowl. Stir in cocoa powder, milk, and vanilla until smooth. Spoon the light-color batter into prepared pan, spreading evenly (batter will be shallow in the pan). Spoon chocolate batter in small mounds over batter in pan. Using a thin metal spatula, slightly marble batters. Sprinkle with topping.
  3. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Serve warm or cool before serving.
  • Tips: If using sugar substitutes, choose from Sweet'N Low® Brown or Sugar Twin® Granulated Brown to substitute for the brown sugar. Use Splenda® Blend for Baking to substitute for the granulated sugar. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar or ½ cup granulated sugar. Nutrition Facts Per Serving with Substitute: same as basic recipe, except 153 calories, 17 g carbohydrate, 80 mg sodium.
  • To toast hazelnuts, preheat oven to 350°F. Spread nuts in a single layer in a shallow baking pan. Bake for 10 to 12 minutes or until lightly toasted. Remove from oven. Let nuts cool for 5 minutes. Rub hazelnuts in a clean kitchen towel until skins loosen and fall away.
  • To substitute all-purpose flour: Substitute with ⅔ cup whole wheat flour, white whole wheat flour, whole wheat pastry flour, whole grain corn flour, white bean flour, or soy flour for ⅔ cup of the all-purpose flour. Or, substitute ⅓ cup full-fat almond flour for ⅓ cup of the all-purpose flour. Or, substitute 1⅓ cups hi-maize high-fiber flour (King Arthur product) or gluten-free baking mix for all of the all-purpose flour (if using the gluten-free baking mix, omit the oats).
  • Nutrition Facts Per Serving with Whole Wheat Flour: same as basic recipe, except 167 calories, 8 g total fat, 22 g carbohydrate, 1 g fiber. Nutrition Facts Per Serving with White Whole Wheat Flour: same as basic recipe, except 167 calories, 1 g fiber. Nutrition Facts Per Serving with Whole Wheat Pastry Flour or Whole Grain Corn Flour: same as basic recipe, except 169 calories, 8 g total fat, 2 g fiber.
  • Nutrition Facts Per Serving with White Bean Flour: same as basic recipe, except 169 calories, 22 g carbohydrate, 2 g fiber, 4 g protein. Nutrition Facts Per Serving with Soy Flour: same as basic recipe, except 171 calories, 9 g total fat, 19 g carbohydrate, 5 g protein. Exchanges: 2 fat, 1 other carb. Carb Choice: 1. Nutrition Facts Per Serving with Almond Flour: same as basic recipe, except 174 calories, 9 g total fat, 21 g carbohydrate. Nutrition Facts Per Serving with High Maize High Fiber Flour: same as basic recipe, except 159 calories, 22 g carbohydrate, 3 g fiber. Nutrition Facts Per Serving with Gluten-Free Baking Mix: same as basic recipe, except 163 calories, 8 g total fat, 22 g carbohydrate, 2 g fiber.
  • Variation: Hazelnut Coffee Cake Loaf: Grease an 8x4-inch loaf pan. Prepare topping and batters as above. Spoon half of the light-colored batter into prepared pan, spreading evenly. Spoon half of the chocolate batter in small mounds over batter in pan. Repeat layers with remaining light-colored batter and chocolate batter. Using a thin metal spatula, slightly marble batters. Sprinkle with topping.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 170 calories; 7 g fat(1 g sat); 1 g fiber; 23 g carbohydrates; 3 g protein; 47 mcg folate; 20 mg cholesterol; 10 g sugars; 92 IU vitamin A; 0 mg vitamin C; 36 mg calcium; 1 mg iron; 81 mg sodium; 67 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, 1½ other carb

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