Kaffeekuchen (Coffee Cake)
Not just a treat for “coffee drinkers” !
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- Prep time
- 20 min
- Cook/bake time
- 1 hr
- Total
- 1 hr 20 min
Equipment
Ingredients
US measures are rounded approximations – a kitchen scale is more accurate.
Nutrition & allergens AI estimate
| Energy | 282 kcal |
|---|---|
| Protein | 4.8 g |
| Fat | 16.4 g |
| Carbohydrates | 30.2 g |
| of which sugars | 20.4 g |
Allergens
- Gluten
- Eggs
- Milk
- Tree nuts
AI estimate based on the ingredients – no guarantee. If you have allergies, please check the product labels.
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Instructions
-
1
Preheat the oven (175°C conventional (top/bottom heat) / fan oven: approx. 150°C)
-
2
Grease a loaf tin and dust it with flour.
-
3
Beat the butter with half of the sugar until creamy. Separate the eggs and stir in the egg yolks a little at a time.
-
4
Sift the flour, cocoa and baking powder together and mix with the hazelnuts and cinnamon.
-
5
Then stir the flour mixture into the beaten butter mixture, alternating with the coffee.
-
6
Beat the egg whites with the pinch of salt until stiff, gradually trickling in the other half of the sugar as you go.
-
7
Finally, carefully fold the egg whites into the butter mixture and bake for approx. 60 min. in the lower third of the oven. Use the skewer test to check whether the cake is done baking (insert a toothpick into the middle of the cake; it is done if no liquid batter sticks to the stick).
-
8
Let it stand on the wire rack for 10 min., then carefully remove it from the tin and let it cool. Dust with icing sugar before serving.
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Baking mode
Kaffeekuchen (Coffee Cake)
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Step 1 / 8
Preheat the oven (175°C conventional (top/bottom heat) / fan oven: approx. 150°C)
Grease a loaf tin and dust it with flour.
Beat the butter with half of the sugar until creamy. Separate the eggs and stir in the egg yolks a little at a time.
Sift the flour, cocoa and baking powder together and mix with the hazelnuts and cinnamon.
Then stir the flour mixture into the beaten butter mixture, alternating with the coffee.
Beat the egg whites with the pinch of salt until stiff, gradually trickling in the other half of the sugar as you go.
Finally, carefully fold the egg whites into the butter mixture and bake for approx. 60 min. in the lower third of the oven. Use the skewer test to check whether the cake is done baking (insert a toothpick into the middle of the cake; it is done if no liquid batter sticks to the stick).
Let it stand on the wire rack for 10 min., then carefully remove it from the tin and let it cool. Dust with icing sugar before serving.
Ingredients
Amounts converted
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