Hazelnut Coffee Cake with Hazelnut Syrup

Ingredients

Featured ingredient: Hazelnut Creme Coffee 10 oz. Bag Ground

CAKE:

• • 1-1/2 Cups Strong brewed Door County Coffee Hazelnut Creme coffee (to brew strong coffee, use 1/2 the water you normally would use)
  • 1 Cup Sugar
  • 2/3 Cup Canola Oil
  • 1/2 Cup Honey
  • 2 Tablespoons vinegar
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 3 Cups all-purpose flour
  • 1/4 Cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup finely chopped hazelnuts, toasted
  • 2 teaspoons orange zest

HAZELNUT SYRUP

• • 1 cup light brown sugar
  • 1 cup powdered sugar
  • 2 tablespoons butter
  • 1 cup strong brewed Door County Hazelnut Creme Coffee
  • 1/4 cup chopped hazelnuts, toasted for garnish (if desired)

Instructions

1. Preheat oven to 350°
2. Grease and lightly flour a 10-inch fluted tube pan.
3. In a medium bowl, whisk together coffee, sugar, oil, honey, vinegar and vanilla. Add eggs and whisk until combined.
4. In another large bowl combine flour, cocoa powder, baking powder, baking soda, salt and nutmeg. Whisk in Hazelnut Creme coffee mixture until combined.
5. Add the 1 cup hazelnuts and orange zest, stir to combine.
6. Pour into prepared pan.
7. Bake in preheated oven about 1 hour or until a tooth pick inserted in center comes out clean.
8. Cool in pan on wire rack for 20 minutes.
9. Remove from pan to serving platter.
10. Brush with some of the Hazelnut Coffee Syrup.
11. Cool for 30 minutes.
12. Brush again with syrup
13. Sprinkle with 1/4 cup hazelnuts
14. Serve cake warm with remaining syrup.

FOR THE SYRUP

1. Combine all the the syrup ingredients in a saucepan and bring to a boil stirring to dissolve sugar.
2. Reduce heat to medium and boil gently stirring occasionally for 25 to 30 minutes or until mixture thickens slightly and is reduced to about 1-1/3 cups.

Serves 12