Chocolate-Cinnamon Coffee Cake

Ingredients

• ½ cup unsalted butter in room temperature
• 1 cup plain whole Greek yogurt
• ½ cup blanched hazelnuts, chopped
• 2 large eggs
• 2 ounces bittersweet chocolate, chopped
• 1 teaspoon vanilla extract
• ¾ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 1 cup sugar
• ½ teaspoon baking soda
• 2 cups all-purpose flour
• ¾ teaspoon baking soda

Method

Step 1

Preheat oven to 350°. Butter 8” baking pan and set aside. Toss hazelnuts, cinnamon, chocolate and ¼ cup sugar in a bowl.

Step 2

Whisk baking powder, flour, baking soda and salt in a medium bowl. Using an electric mixer on high speed, beat butter and ¾ cup sugar in a large bowl until light and fluffy. Beat in vanilla. Add eggs one at a time, beating to blend between additions. Occasionally scrape down sides of bowl. Set mixer on low speed and add dry ingredients in 3 additions. Alternate with yogurt in 2 additions. Begin and end with the dry ingredients.

Step 3

Pour half of batter into prepared pan and smooth top. Top with half of hazelnut mixture. Spoon remaining batter over and smooth top. Top with remaining hazelnut mixture. Bake cake until top is golden brown. Insert a tester into the center and it should come out clean after 40-45 minutes. Let cake cool before turning out.