Hazelnut Coffee Cake

Hazelnuts are a good source of protein, folic acid, niacin, and vitamin B6. To maximize the flavors you can toast the nuts before grinding them.

Adapted from Rise & Dine Canada: Savory Secrets from Canada's Bed & Breakfast Inns (Second Edition) by Marcy Claman (Callawind Publications, 1999).

(Makes 12 servings)

Food stylist: Sandy Krogh

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3/4 cup brown sugar, packed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 large egg
• 2/3 cup 2 percent milk
• 1/4 cup honey
• 1/2 cup ground hazelnuts

• 1 cup sifted confectioners' sugar
• 1-2 tablespoons hot 2 percent milk
• 1/2 cup whole hazelnuts

• 1. Preheat the oven to 350ºF. Coat a 9-inch square baking pan with cooking spray.
• 2. In a large bowl, mix together the flours, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
• 3. In a small bowl, whisk together the egg, milk, and honey.
• 4. Mix egg mixture into flour mixture and blend well.
• 5. Fold in the ground hazelnuts.
• 6. Pour the batter into the prepared pan and tap on counter to settle batter.
• 7. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
• 8. Place on cooling rack and allow to cool completely.
• 9. To make the topping, whisk together confectioners' sugar and hot milk until smooth.
• 10. Drizzle the topping carefully over the top of the cooled cake in a lattice or cross-hatch design. Place whole hazelnuts in the squares formed by the lattice design.
• 11. Cut into 2-1/2 by 3 inch pieces.

Nutrients per serving:
Calories: 238
Fat: 6g
Cholesterol: 19mg
Carbohydrate: 42g
Sodium: 159mg
Protein: 5g
Total dietary fiber: 3g

Photographer: Steve Anderson

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