raspberry hazelnut coffee cake
 
 
Ingredients
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 sticks unsalted butter, room temperature
  • 1¾ cups granulated sugar
  • Finely grated zest of one lemon
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ¾ cup Greek yogurt
  • ½ cup heavy cream
  • 1 pint raspberries
  • 1 cup hazelnuts
  • ⅛ cup all-purpose flour
  • ¼ cup packed brown sugar
  • 4 tablespoons cold unsalted butter
Instructions
  1. Preheat an oven to 350°. Butter and flour a Bundt cake pan.
  2. In a bowl, sift together the 2¼ cups flour, the baking powder, baking soda and salt. In the bowl of an electric stand mixer beat together the butter, granulated sugar, and lemon zest on medium-high speed until light and fluffy. Decrease the speed to low and add the eggs one at a time. Add in the extracts and then the Greek yogurt. Stir on low until combined.
  3. Add the flour mixture in two additions, alternating with the heavy cream, until smooth. Fold in the raspberries with a rubber spatula.
  4. To make the streusel topping, chop the hazelnuts in a food processor. Add in the brown sugar, flour, and cinnamon. Pulse a few times until well combined. Add in the butter chunks and pulse until the mixture resembles coarse meal.
  5. Spread half of the batter in the prepared pan. Top with half of the streusel mixture and then pour the remaining batter into the pan. Top with the remaining streusel topping.
  6. Bake until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Transfer the pan to a wire rack and let the cake cool in the pan.
Recipe by Lesleigh Kowalski Frank at https://www.lesleighfrank.com/2015/05/13/raspberry-hazelnut-coffee-cake/