Sometimes you feel like a (hazel)nut

December 06, 1992|By Minnie Bernardino | Minnie Bernardino,Los Angeles Times

A few hazelnuts go a long way. We roast the nuts to heighten their flavor and aroma.

Hazelnut coffee cake

Makes 12 servings.

1/2 cup hazelnuts

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 cup sugar

1/2 teaspoon salt

1 egg yolk

1/3 cup light corn syrup

1 (6-ounce) carton light peach yogurt

1 teaspoon vanilla

3 egg whites

crumb topping (see below)

additional peach yogurt, optional

Set hazelnuts on baking sheet and roast at 350 degrees 5 to 10 minutes. Remove from oven, place nuts in kitchen towel and rub back and forth to remove skins. Coarsely grind nuts in food processor. Reserve 1 tablespoon ground nuts for crumb topping. Set aside 3 to 4 tablespoons ground nuts for cake.

Sift flour, baking powder, baking soda, 1/4 cup sugar and salt into small mixer bowl. Make well in center and add egg yolk, corn syrup, peach yogurt and vanilla.

Beat egg whites until frothy. Slowly add remaining 1/4 cup sugar, beating until soft peaks form.

Beat flour mixture at lowest speed just until blended. Slowly beat in 1/3 of whites. Fold another 1/3 of whites into batter until blended. Gently fold in remaining beaten whites and hazelnuts.

Pour batter into 10-inch tube pan. Sprinkle evenly with crumb topping. Bake at 350 degrees 30 to 35 minutes or until wood pick inserted in center comes out clean. Cover top with foil if browning too fast. Cool pan on rack 10 minutes. Serve warm or at room temperature with more peach yogurt.

Crumb topping

1/4 cup flour

1 tablespoon soft butter

2 tablespoons sugar

1 tablespoon corn syrup

1 tablespoon reserved coarsely ground roasted hazelnuts

1/2 teaspoon vanilla

Combine flour, butter, sugar, corn syrup, hazelnuts and vanilla. Mix.

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