Delectable German Coffee Cake Recipe with Nuts and Chocolate
Greetings coffee and cake lovers! Today, I present to you the delightful German Coffee Cake with Nuts and Chocolate, also known as Nusskuchen. This traditional German recipe features a moist and tender cake bursting with the rich flavors of ground hazelnuts and walnuts complemented by the sweetness of chocolate.
Picture the enticing aroma wafting from your oven as you prepare this mouthwatering treat. The scent alone will leave your taste buds tingling with anticipation. The combination of cinnamon and nuts will take you on a journey through a forest in Germany, where the air is crisp and filled with nutty smells.
This recipe has been passed down through generations of German families, with each adding their own personal touch to the traditional recipe. Despite its sweet richness, this cake is perfect for any occasion – whether it be for afternoon coffee, dessert, or even breakfast! In fact, there’s nothing better than starting your day off right with a slice of warm coffee cake.
This recipe for German Coffee Cake with Nuts and Chocolate is sure to become a favorite in your household, bringing people together to experience the tradition of German baking. From its humble roots in Tyrol to earning its place on tables across Germany and beyond, this delectable cake will transport you to another place and time. Get ready to indulge your senses and discover the magic of German baking!
Why You’ll Love This Recipe
Are you looking for a delectable dessert recipe that will win over everyone’s taste buds? Look no further than this German Coffee Cake with Nuts and Chocolate, also known as Nusskuchen.
Indulge in the perfect blend of ground hazelnuts, walnuts, and cinnamon combined with chocolate chips, creating a unique and satisfying texture. This coffee cake provides the perfect balance of sweetness and nuttiness, without being overly rich or heavy.
This recipe is perfect for any occasion – whether it’s a cozy morning breakfast or a dessert for an elegant dinner party. The classic German flavors are certain to please your guests and family and add a touch of European sophistication to your table.
This cake is incredibly versatile; it can be dressed up with whipped cream or served as the perfect treat with coffee at a casual gathering. The best part? This cake is easy to make, only requiring ten minutes of preparation time and fifty minutes of cook time, so you can spend less time worrying about baking and more time enjoying the delicious result.
The combination of flavors in this German Coffee Cake with Nuts and Chocolate never disappoints. It’s a cake that will leave an unforgettable impression on everyone who takes a bite!
Ingredient List
Let’s take a look at the ingredients you’ll need to make this delicious German Coffee Cake with Nuts and Chocolate (Nusskuchen). Don’t worry, you won’t need anything too fancy, just a few basic ingredients that are probably already in your pantry! Here’s what you’ll need:
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup ground hazelnuts
- 1/2 cup ground walnuts
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 and 1/4 cups granulated sugar
- 4 large eggs
- 1 can condensed milk (14 oz)
Optional Toppings
- Powdered sugar
- Chopped hazelnuts
- Chocolate shavings
Now that we’ve got our ingredients on hand, let’s move on to the recipe itself!
The Recipe How-To
Here is how I make this delectable German Coffee Cake with Nuts and Chocolate, also known as Nusskuchen. It’s a simple recipe, and all you need are some basic ingredients to make a delicious and flavorful cake.
Step 1: Preheat the oven
Preheat your oven to 350°F. Grease your bundt cake pan with butter or cooking spray.
Step 2: Mix the dry ingredients
In a bowl, whisk together 2 cups of flour, 1 cup of ground hazelnuts, 1/2 cup of ground walnuts, 1 tablespoon of cinnamon, 1/4 teaspoon of salt, and 2 teaspoons of baking powder. Set aside.
Step 3: Beat the butter and sugar
In another bowl, beat 1 1/2 cups of unsalted butter with 1 1/2 cups of sugar until creamy.
Step 4: Add the eggs
Add six eggs, one at a time, and continue to mix well after each addition.
Step 5: Combine the wet and dry ingredients
Add the dry ingredient mixture in thirds to the creamed mixture while alternately adding one can (14oz) of condensed milk until fully combined.
Step 6: Pour batter in pan
Pour the batter into the greased bundt pan.
Step 7: Bake
Bake for about one hour or until an inserted toothpick comes out clean.
Step 8: Cool
Allow the cake to cool down before removing it from the bundt pan.
Serve with whipped cream, chocolate chips or dust it off with powdered sugar. Enjoy!
Substitutions and Variations
Looking to change up the ingredients in your German Coffee Cake with Nuts and Chocolate (Nusskuchen) recipe? Here are some substitutions and variations to consider!
– Nut variation: While this recipe calls for a mixture of ground hazelnuts and walnuts, you can switch it up with other types of nuts like almonds or pecans. Just make sure to grind them finely before adding to the batter.
– Flour variation: If you want to make this cake gluten-free, you can replace the all-purpose flour with a 1:1 gluten-free flour blend.
– Spice variation: The cinnamon in this recipe gives the cake a warm flavor, but you could experiment with other spices like cardamom or ginger.
– Chocolate variation: Instead of using semisweet chocolate chips, try using dark chocolate chips or chunks for a more intense chocolate flavor.
– Add-ins variation: Want to add more texture and flavor to your cake? Consider adding dried fruit like raisins or diced apricots, or chopped candied ginger.
– Coffee glaze: Instead of using a classic powdered sugar glaze, try infusing coffee flavor by making a coffee glaze. Simply whisk together powdered sugar, brewed coffee (or espresso), and a pinch of cinnamon until smooth.
Remember, these are just suggestions – feel free to get creative and come up with your own variations!
Serving and Pairing
German Coffee Cake with Nuts and Chocolate, also known as “Nusskuchen,” is an exquisite treat that you can enjoy on many occasions. This nutty cake is perfect for breakfast, brunch or served as dessert. It has a dense and moist texture that pairs well with a cup of coffee or tea.
To enhance the experience of this delightful cake, you can serve it warm or at room temperature. You can top it off with powdered sugar or a dollop of whipped cream, adding to the sweetness and creaminess of the cake.
The richness of hazelnuts and walnuts in this cake make it an ideal pairing with aromatic coffees like espresso or cappuccino. The combination of the flavors complement each other beautifully, creating an outstanding taste experience.
If tea is your preference, try serving German Coffee Cake with a light floral tea like chamomile or jasmine. The delicate flavor of these teas balances well with the nutty richness of the cake.
German Coffee Cake with Nuts and Chocolate also pairs well with red wines like Zinfandel or Port. The sweet undertones of the wine add depth to the flavors of the cake.
This versatile cake can also serve as a great addition to dessert platters during an afternoon tea party or gathering. It’s a crowd-pleaser that will leave your guests raving about the scrumptious flavors for days.
In conclusion, German Coffee Cake with Nuts and Chocolate is a versatile treat that can be enjoyed at any time of day. Serve it warm or at room temperature, pair it with coffee, tea or wine, and see for yourself why it’s so popular in German households!
Make-Ahead, Storing and Reheating
One of the great things about this German Coffee Cake with Nuts and Chocolate (Nusskuchen) recipe is that it can easily be made ahead of time, stored and reheated to enjoy later. Here are some tips for making the most of your delicious cake:
MAKE-AHEAD: The Nusskuchen can be made up to 2 days in advance, kept wrapped tightly in plastic wrap or stored in an airtight container at room temperature. You can also freeze the cake for up to 1 month before enjoying it.
STORING: If you have leftovers, store them in an airtight container at room temperature for up to 3 days. If you prefer, you can also store the cake in the refrigerator for a slightly longer shelf life.
REHEATING: To reheat your Nusskuchen, simply pop it in a preheated oven at 350°F/180°C for about 5-7 minutes until it is heated through. Alternatively, you can microwave individual slices for 10-15 seconds until warm.
One important thing to keep in mind when reheating your Nusskuchen is that it is best enjoyed fresh out of the oven when it is still warm and crisp. While reheating will definitely help revive some of the flavors and textures, it won’t be quite as good as when it was freshly baked.
So go ahead and make this German Coffee Cake with Nuts and Chocolate (Nusskuchen) recipe ahead of time and enjoy it whenever you want!
Tips for Perfect Results
If you want to nail the German Coffee Cake with Nuts and Chocolate (Nusskuchen) recipe, here are a few tips to ensure perfect results every time.
1. Use freshly ground nuts
For the best flavor and texture, consider grinding your own hazelnuts and walnuts instead of using pre-packaged ones. You can use a food processor or grinder to pulse the nuts into fine crumbs. Freshly ground nuts make for a moist and flavorful cake.
2. Cream the butter and sugar until fluffy
The key to a light and fluffy texture in any cake is to cream the butter and sugar together properly. Make sure that the butter is at room temperature before you start mixing it with the sugar, as cold butter won’t incorporate as well.
3. Don’t overmix the batter
When adding flour to the mixture, be sure to mix it gently and avoid over-mixing as this can result in a dense cake. You want to maintain air in the batter to give it a delicate, airy texture.
4. Add cinnamon for extra warmth
Add extra warmth to your German Coffee Cake with Nuts and Chocolate by including cinnamon in your dry ingredient mixture. Cinnamon is a spice commonly utilized in German baking that can add depth of flavor but make sure not to add too much so as not to overpower other flavors.
5. Use a bundt pan for traditional presentation
Though you can also use loaf pans, using bundt pans will elevate the extraordinary appearance of traditional German cakes like Nusskuchen which have been traditionally served during holidays particularly during Christmas holidays in Germany, Austria and Switzerland.
By following these tips, you’ll achieve perfect results every time you bake this classic dessert. Enjoy!
Bottom Line
In conclusion, German Coffee Cake With Nuts and Chocolate, also known as Nusskuchen, is a delicious and flavorful dessert that is sure to please everyone’s taste buds. This cake recipe is perfect for any occasion, whether it’s a family gathering, a potluck, or even an afternoon snack.
By following these simple steps and using fresh ingredients, you can create a rich and decadent cake that will become a go-to for all your sweet cravings. The combination of ground hazelnuts, walnuts, and the warm cinnamon creates an irresistible aroma that fills your home with joy and happiness.
Furthermore, the versatility of this recipe allows you to customize it according to your taste preference. You can use other nuts or add more chocolate to enhance the flavor. Additionally, you can pair it with coffee or tea for a perfect harmony of flavors.
Overall, this German Coffee Cake With Nuts and Chocolate recipe offers an excellent way to indulge in rich dessert while exploring traditional German cuisine. So, make sure to try this recipe and experience its heavenly delights at its finest!
German Coffee Cake With Nuts and Chocolate ( Nusskuchen ) Recipe
Ingredients
For a 9x5 inch loaf pan
- 1 cup flour (130 grams)
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, softened, plus
- 6 tablespoons unsalted butter, softened (200 grams total)
- 1 cup superfine sugar, plus
- 2 tablespoons superfine sugar (250 grams total)
- 6 eggs, separated in whites and yolks
- 1 pinch salt
- 1/2 teaspoon cinnamon
- 3/4 cup semisweet chocolate, chopped into 1/8 inch pieces (100 grams)
- 2 2/3 cups ground hazelnuts (200 grams) or 2 2/3 cups ground walnuts (200 grams)
To grease pan
- 1 tablespoon melted butter
- 2 tablespoons flour
Instructions
- Note: Time for cooling is not included.
- Preheat the oven to 350°F (180C). For best removal of cake: Thoroughly grease pan with melted butter. Put it in the fridge for 5 minutes. Remove, fill with 2 tablespoons flour, shake pan over the sink until evenly dusted with flour. Discard any loose flour. Keep dusted pan in fridge until filling.
- Mix flour with baking powder.
- Beat egg whites with a pinch of salt in a large clean bowl with clean beaters until stiff but not dry. Set aside.
- In another large bowl beat soft butter and sugar until creamy white and fluffy. Add egg yolks, one at a time, beat until light in color and increased in volume, about 3 minutes.
- Put nuts and chocolate into bowl with the butter and egg yolks and mix a few seconds on low until just blended.
- Sift flour over mixture. Don't mix. Put 1 cup of egg white on flour.
- With a rubber spatula fold flour and the cup egg white into nut mixture, this will be rather stiff, but it does not need to be blended completely.
- Give rest of egg white on nut mixture and fold it in until completely blended. (If you try to mix in flour without egg white first and then fold in all of egg white at once, the flour mixture will be too firm to do this, therefore the two steps.).
- Fill batter evenly into pan.
- Bake in the middle of the oven for 60-75 minutes. If it browns too much reduce heat by 15 degrees and cover loosely with parchment paper.
- Test doneness by inserting a wooden skewer into the middle of the cake. If only melted chocolate but no crumbs stick to it the cake is done. Remove from oven.
- Let cool in pan for 10 minutes, then carefully lay it on the side and let cake slip out of form. You may cut with a thin knife along the sides between cake and pan to make sure it will come out.
- Best eaten while still a little warm but will keep several days. Dust with a little powdered sugar before serving if you like. Cut into 1/2 inch slices. Serve with a dollop of sweetened whipped cream.
- Note: Using fresh unsalted butter, freshly ground nuts and a really good-quality chocolate are keys in making this cake really good. I usually make it with hazelnuts, and think this tastes slightly better than with walnuts :).