Hazelnut coffee cake (Hasselnötskaka med kaffe) from Fika: The Art of the Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats (page 60) by Anna Brones and Johanna Kindvall

  • butter
  • coffee
  • cane sugar
  • raw hazelnuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on April 04, 2016

    The flavor of this cake was just superb. I followed Caitlin's tip to brown the butter (thank you Caitlin) and I highly recommend making this change. It tasted almost like toffee with hazelnut and a hint of coffee. Mine fell slightly when I took it out of the oven, but it was still wonderful. This is a keeper.

  • TrishaCP on March 13, 2016

    This is outstanding, albeit very plain looking. (I dressed it up by serving with vanilla-flavored skyr.) The coffee flavor (I used espresso) was a back-up note only, subtly highlighting the hazelnut flavor in a beautiful way. I needed exactly 30 minutes, and I didn't need to cover my cake. I didn't get a lot of rise from the cake, but it was enough, and was light and moist. I will definitely make this again.

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