With today being National Bundt Day, I have to share this wonderful Hazelnut-Espresso Coffeecake I baked from my newest cookbook, Whole Grain Baking from King Arthur Flour.  I was inspired to make this cake by Mary of The Food Librarian, who has been celebrating the Bundt for thirty days by baking a Bundt each day.  Yes, I said a Bundt each day.  Now that is some Bundt love.

So here’s my tribute to National Bundt Day and to Mary and her dedication to spreading the Bundt love.  This cake is made with a combination of all-purpose flour and whole wheat pastry flour, along with ground hazelnuts.  The result of the rich nutty taste of hazelnut mixed with espresso and chocolate chips is simply divine.  Terrific for breakfast time, snack time, and  of course dessert time.

Now get that Bundt pan out – you know you’ve got one – and make something delicious.

Hazelnut-Espresso Coffeecake

adapted from Whole Grain Baking

serves 16, makes one 10-inch tube cake

Ingredients

Cake

• 1 3/4 cups (8 3/4 ounces) whole, blanched hazelnuts
• 1 cup (4 1/4 ounces) unbleached all-purpose flour
• 2 1/4 cups (7 1/2 ounces) whole wheat pastry flour
• 1 cup (7 ounces) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup (8 ounces, 2 sticks) unsalted butter, melted
• 4 large eggs
• 3/4 cup (6 ounces) milk
• 1 to 2 tablespoons espresso powder
• 2 tablespoons (1 ounce) Frangelico liqueur or hazelnut syrup
• 1 cup (6 ounces) semi-sweet chocolate chips, or coarsely chopped chocolate

Glaze

• 1 cup (4 ounces) confectioners’ sugar
• 1 teaspoon espresso powder
• 3 tablespoons (1 1/2 ounces) warm milk or heavy cream

Directions

1. Preheat the oven to 300 degrees. Grease a decorative tube pan.
2. Spread the nuts in a single layer on a baking sheet with sides. Place in the oven to toast until golden brown and fragrant, 20 to 25 minutes. Remove the nuts from the oven and place on a rack to cool. Increase the oven temperature to 350 degrees.
3. Once the nuts have cooled to lukewarm, place them in the bowl of your food processor with the all-purpose flour. Grind the nuts, pulsing in short bursts, until they are finely chopped. Place the nut and flour mixture in a large mixing bowl.
4. Add the whole wheat pastry flour, sugar, baking powder, salt and cinnamon to the mixing bowl. Mix until well blended. Make a well in the center and add the butter, eggs, espresso power to taste and Frangelico (or hazelnut syrup). Beat on low speed until combined. Scrape the sides and bottom of the bowl (the dry ingredients will tend to stay on the bottom). Increase the mixer’s speed to medium-high and beat for approximately 1 minute, until everything is well blended. Stir in the chocolate chips.
5. Pour the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, 1 hour to 1 hour 5 minutes. Allow the cake to cool in the pan for at least 15 minutes before turning it out onto a rack to cool.
6. Place the confectioners’ sugar in a small bowl. Dissolve the espresso powder in the warm milk (or cream), and add the mixture to the sugar, stirring until smooth. Brush the glaze over the cake; repeat after the first coat has had a chance to set up.