German Coffee Cake with Nuts and Chocolate Nusskuchen
Indulge in the rich, nutty flavors of traditional German baking with this German Coffee Cake with Nuts and Chocolate, also known as Nusskuchen. This moist and tender cake combines the buttery goodness of ground hazelnuts (or almonds) with bursts of chopped dark chocolate for a decadent treat that's perfect for coffee breaks or dessert. Made with simple pantry staples and a hint of vanilla, it's baked to golden perfection in just under an hour. The airy texture and nut-chocolate pairing make it impossible to resist, while a light dusting of powdered sugar adds a touch of elegance. Best served alongside a hot cup of coffee, this 12-serving delight is sure to impress at any gathering or as a sweet moment of indulgence at home. Whether you're a fan of European desserts or simply love comforting cakes, this Nusskuchen will have you coming back for more!
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 200 grams Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 300 grams All-purpose flour
- 2 teaspoons Baking powder
- 125 milliliters Milk
- 150 grams Ground hazelnuts (or almonds)
- 100 grams Dark chocolate, chopped
- 1 pinch Salt
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease a bundt or loaf pan with butter, then lightly flour it.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Mix in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt.
Gradually add the dry ingredients to the wet mixture. Alternate each addition with a splash of milk, mixing gently until fully incorporated.
Fold in the ground hazelnuts (or almonds) and chopped dark chocolate pieces using a spatula. Be careful not to overmix.
Pour the batter into the prepared pan, spreading it evenly with the spatula.
Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Optional: Once cooled, dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
5246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.3 g | 408% | |
| Saturated Fat | 134.1 g | 670% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1198 mg | 400% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 542.9 g | 197% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 254.2 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 585 mg | 45% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 2439 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
