Lingonberry Hazelnut Coffee Cake

Enjoy this delicious coffeecake for breakfast, after dinner - anytime!

Directions

1. Heat oven to 350°F.
2. Mix flour, 1 cup sugar, baking soda, baking powder and salt in large bowl. Cut in butter using 2 knifes, resembles coarse crumbs. Reserve 1/2 cups crumb mixture. Add eggs, buttermilk and vanilla to remaining crumb mixture. Beat with electric mixer on medium speed until well blended. Stir in nuts, 1 tablespoon sugar and cinnamon into reserved crumb mixture.
3. Spoon 1/3 of the batter into greased 9- or 10-inch tube pan. Spoon 1/2 of the jam over center of batter and sprinkle with 1/3 of the reserved crumb mixture. Repeat layers. Top with remaining batter; sprinkle with remaining reserved crumb mixture.
4. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.

Suggested Gevalia Kaffe accompaniment: Gevalia® Kaffee Hazelnut or any Gevalia® Kaffe Roast.

THE PERFECT ACCOMPANIMENT TO THIS RECIPE

Espresso Roast