Coffee Coffee Cake

• coffee↗1 1⁄2 cups

  (strong brewed)

• sugar↗1 cup
• cooking oil2⁄3 cup
• honey↗1⁄2 cup
• vinegar↗2 tablespoons
• vanilla↗1 teaspoon
• eggs↗2

  slightly beaten

• flour↗3 cups
• unsweetened cocoa powder↗1⁄2 cup
• baking powder↗2 teaspoons
• baking soda↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• ground nutmeg↗1⁄2 teaspoon
• hazelnuts↗1 cup

  finely chopped and toasted

• hazelnuts↗1⁄2 cup

  chopped and toasted (optional)

• Coffee-hazelnut syrup
• cup packed light brown sugar1
• cup powdered sugar↗1
• tablespoons butter↗2
• cup coffee (strong brewed)↗1
• tablespoons hazelnut-flavored liqueur↗2

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   Grease and lightly flour a 10 inch fluted tube pan.

3. 3

   In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.

4. 4

   Add eggs; whisk until combined.

5. 5

   In another bow combine flour, cocoa powder, baking powder, soda, salt and nutmeg.

6. 6

   Whisk in coffee mixture until combined. Add 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.

7. 7

   Bake in preheated over about 1 hour or until a wooden pick inserted near centre comes out clean.

8. 8

   Cool in pan on wire rack for 20 minutes.

9. 9

   Remove from pan to serving plattewr. Brush with some of the coffee-hazelnut syrup.

10. 10

    Cool for 30 minutes. Brush again with syrup.

11. 11

    Sprinkle with the 1/4 cup hazelnuts.

12. 12

    Serve cake warm with remaining syrup.