Lingonberry Hazelnut Coffee Cake is one of my new favorite recipes. I love the crunchiness from the hazelnut crumb mix and the tart and sweetness from Lingonberry Fruit Spread, which you will be able to taste in the different layers of the cake.
More Recipes with Lingonberry Fruit Spread:
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The Lingonberry Hazelnut Coffee Cake is one my favorite recipes. I love the crunchiness from the Hazelnut crumb mix and the tart and sweetness from Lingonberry Fruit Spread, which you will be able to taste in the different layers of the cake.
- 2+¾ cups flour
- 1 cup buttermilk
- 1 cup sugar
- 1 teaSpoon vanilla
- 1 teaSpoon baking soda
- ½ cup hazelnuts or almonds, chopped
- ½ teaSpoon baking powder
- ½ teaSpoon salt
- 1 TableSpoon sugar
- 1 cup butter (room temperature)
- 1+½ teaSpoons cinnamon
- 2 eggs, beaten
- ¼ cup Lingonberry Fruit Spread
- Heat oven to 350 F.
- Sift together flour, sugar, baking soda, baking powder and salt into large bowl.
- Cut butter into small pieces. Then using two knifes, cut the butter in the flour mixture until it is coarse crumbs. Split the crumb mixture in half.
- To one half of the mixture, add beaten eggs, buttermilk and vanilla and beat with electric mixer
until well blended.
- To the other half of the mixture, stir in chopped nuts, 1 TableSpoon sugar, and cinnamon.
- Spoon ⅓ of the batter into greased 9 or 10-inch tube pan.
- Spoon ½ of the jam over center of batter and sprinkle with ⅓ of the crumb/nut mixture.
- Repeat layers.
- Top with remaining batter and sprinkle with remaining crumb/nut mixture.
- Bake 45 to 50 minutes until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pan. Cool completely on wire rack.
- Prep Time: 15
- Cook Time: 50
- Category: dessert
- Method: baking
- Cuisine: International
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