This Coffee Cake with Nuts and Chocolate Glaze is crumbly, with a layer of mixed nuts in the middle and a chocolate glaze on top. The making of this coffee cake is quick, the baking takes a little longer, about 1 1/4 hours. Great as a dessert, with or without ice cream or just a treat with your midday coffee or tea.
Years ago , when I was young, my mother always called this cake an ‘American Coffee Cake’, but I have no idea why. The recipe changed a little over the years, different mixture of nuts and the addition of the chocolate glaze.
When you transfer the batter into the bundt pan, you’ll find yourself wondering whether you made enough. First you put half of it into the bundt pan, then the sugar-nut mixture. Then the rest of the batter and then, oh my word, I don’t have enough, not enough to cover the sugar-nut mixture. But in the end the cake batter covers everything nicely and comes out exactly right. This Coffee Cake with Nuts and Chocolate Glaze is a cake with a nice dark center of nuts, sugar and cinnamon.
To make the cake look a little fancier, I made a simple chocolate glaze and drizzled it over the top, allowing it to travel down the sides of the cake.
This size of this cake is enough for a small town, unless you are a sweet tooth. For me, I am glad it freezes well; I cut it up in manageable pieces that I freeze. So, unless you have a big family or lots of nice neighbors, you may want to make this, cut what you want to enjoy right now and keep the rest in the freezer.
Below is the recipe of my Coffee Cake with Nuts and Chocolate Glaze. Enjoy!
Coffee Cake with Nuts and Chocolate Glaze
- 8 ounces butter
- 8 ounces sugar
- 4 eggs
- 12 ounces self-rising flour
- 1 teaspoon salt
- 4 ounces sour cream
- 1 teaspoon vanilla extract
- 8 ounces brown sugar
- 6 1/2 ounces mixed nuts ground
- 1/2 tablespoon cinnamon
- 1 1/4 cups confectioner’s sugar
- 1/4 cup cocoa powder
- 3 1/2 tablespoons milk
- 2 1/2 teaspoons vanilla extract
- Preheat the oven to 300 degrees F. Spray a bundt pan with cooking spray.
- Mix the brown sugar, nuts and cinnamon and set aside.
- In a large bow, cream butter and sugar until fluffy and light.
- Add egg one at a time. Add next, once the previous egg is fully incorporated.
- Mix self-rising flour with salt.
- Add flour to creamed mixture and alternately with the sour cream and vanilla extract.
- Fill the bundt pan.
- First layer is cake batter, then the nut mixture and finish with the cake batter.
- Place bundt pan in the lower half of the oven and bake for approx. 1 1/4 hours.
- Cake is done with toothpick comes out clean.