Hazelnut Streusel Cake

The smell of toasted nuts and warm cinnamon has a way of folding a Sunday morning into a single, slow breath, and that is how I remember the first time I baked this Hazelnut Streusel Cake for my family; we sat around the table with mugs in hand while the kitchen filled with a cozy perfume, and I kept thinking that this kind of baking is really what home feels like. If you like gentle breakfasts or a soft cake to share over tea, you might also enjoy how I pair simple sweets with bright breakfasts like my apple yogurt pancakes, a habit that started when my kids were tiny and we wanted warm, easy mornings together.

Why This Hazelnut Streusel Cake Still Feels Like Home

There are recipes that live in a drawer and recipes that live in the hands, and this Hazelnut Streusel Cake is one I reach for when I want both comfort and a little celebration. I first mixed these flavors on a chilly afternoon when friends came by with children and stories, and the cake slipped easily into our hands with a quiet kind of joy. The cake is not fancy. It is straightforward and forgiving, and that is why it became one of our family’s go-to treats for small gatherings and slow weekend breakfasts.

When I say it feels like home, I mean the memory of the cake carrying sound as well as scent. The soft crackle of the streusel as you cut a slice. The way hazelnut oil lifts into the room as butter melts. The little debates at the table over whether to add a drizzle of honey or a scoop of yogurt alongside. Those details are the real recipe, tucked into the edges of every slice.

What makes this version special is how it balances two textures: a tender, moist crumb shaped by yogurt and eggs and a streusel that gives a nutty, crisp counterpoint. You can make it in the morning and pass it around warm, or bake it the night before and let flavors settle so the nuts sing a little louder. Either way, it becomes one of those dishes you remember by moments, not just ingredients.

The Story Behind Our Favorite Hazelnut Streusel Cake

My mother loved a good streusel. She would sprinkle it on fruit, on muffins, on loaves, and it always meant permission to linger. I borrowed the idea and made it my own by leaning into a rustic hazelnut crunch. My first loaf was a flop; the nuts were too big and the cake was a bit dry. From those small missteps I learned to chop the hazelnuts just so, to lift the batter gently, and to trust yogurt for moisture.

Over the years, slight changes crept in. I started toasting the hazelnuts because that step makes the aroma bloom in a way that raw nuts do not. I swapped a splash more vanilla in many mornings because sometimes you need a bit of extra comfort. And I came to love how a little brown sugar on top melts into ribbons of caramel that play well with the nutty topping.

This cake is also forgiving for busy family life. You can mix batter while a kid colors at the kitchen table, or stir the streusel together while the pasta water comes to a boil. That kind of flexibility matters. It keeps the recipe living in the real world where cakes are made between homework and the dryer buzzer and sudden invitations from dear friends.

Bringing Hazelnut Streusel Cake Together

“Every time I stir this pot, it smells just like Sunday at home.”

Making this cake has a steady rhythm to it. First comes the soft thud of flour as it slides into the bowl, followed by the gentle creaming of butter until there is a pale, sandy texture that promises tenderness. The wet ingredients fold in like warm light, turning the mix glossy and slow. When you add the nuts, you will hear a different note: a little rustle and the bright snap of hazelnut pieces as they nestle into the batter.

The streusel is a small act with a big return. Toss chopped nuts with cinnamon and brown sugar with your fingertips until clumps form. Those bits are what give the cake a playful contrast. Once the batter is in the pan and the streusel is sprinkled over, the kitchen becomes the final oven for a few moments of quiet waiting. You will breathe in the aroma and check the edges as they turn golden, and that is part of the reward.

During baking, the room warms and the sugar on the top begins to sing. After the oven pings, the cake rests and releases steam. That pause is important. It lets flavors settle and gives you a moment to make tea, fold a napkin, or set out a small plate for the first slice.

Ingredients You’ll Need

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup plain yogurt
2 large eggs
1 teaspoon vanilla extract
1 cup chopped hazelnuts
1 teaspoon cinnamon (for streusel topping)
¼ cup brown sugar (for streusel topping)

(a little extra vanilla if you love a cozy aroma)
(fresh butter gives this its richness)
(you can toast the hazelnuts for a deeper, warmer flavor)

Step-by-Step Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Take a moment to pat the pan with butter and dust it with flour so the cake slips out easily once it cools.

2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk the dry mix until it looks even and pale, and breathe in that flour-sweet smell that always starts the best bakes.

3. Add the softened butter and beat until the mixture resembles coarse crumbs. Move slowly and use your fingertips or a mixer on low so you keep a slightly sandy texture that promises a tender crumb.

4. In another bowl, mix the yogurt, eggs, and vanilla until smooth. Whisk until the mixture has a glossy sheen, which tells you the batter will be rich and moist.

5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; stop when you can no longer see streaks of flour. The batter should be thick but pourable.

6. Fold in the chopped hazelnuts. Fold gently so the nuts spread evenly and the batter stays light. You will hear a little rustle as the nuts nestle into the batter.

7. Pour the batter into the prepared cake pan and smooth the top. Use a spatula to make a gentle, even surface so the streusel will sit prettily on top as it bakes.

8. For the streusel topping, mix the chopped hazelnuts, cinnamon, and brown sugar in a small bowl, then sprinkle over the batter. Press lightly with your fingers so the streusel sticks and forms small clusters that will crisp in the oven.

9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Watch for the edges to turn golden and for the top to rest in a gentle dome as the sweet nut aroma fills your kitchen.

10. Let cool in the pan for 10 minutes before transferring to a wire rack. After ten minutes, run a thin knife around the cake, invert it, and let it finish cooling so the crumbs set and the streusel keeps its crunch.

How We Enjoy Hazelnut Streusel Cake at Home

We slice this cake a few ways depending on the moment. For a lazy weekend breakfast, I cut generous wedges and set them alongside bowls of plain yogurt and fresh fruit. A drizzle of honey warms everything and feels celebratory without fuss. For afternoon tea, we cut thinner slices and let little fingers decide whether to take crumbs or hold a napkin like a small ceremony.

When friends come over, I put the cake on a wide platter right in the center of the table and watch how it invites conversation. There is something about passing a cake that says, stay a while. On special days I add a smear of whipped cream or a dusting of powdered sugar, but most mornings we love it simple so the hazelnuts and cinnamon can sing.

Plating is kind and small. A white plate makes the cake look homey and warm, and a small fork helps people take exactly the bite they want. For a light, cozy pairing, try a strong black tea or a cup of milk. The cake’s nutty richness stands up to something with a little bite, and together they feel like a good story told slowly.

Storing Hazelnut Streusel Cake for Tomorrow

Store the cake loosely covered at room temperature for up to two days, where it will keep moist and tender. If your kitchen is warm or if you want it to last a little longer, tuck it into an airtight container in the fridge for up to five days. Cold keeps the streusel crisp longer, though you will lose a touch of the fresh-baked warmth.

To reheat, warm a slice in a low oven for five to eight minutes or pop it in the microwave for about 10 seconds, depending on the size of the slice. The warmth wakes the hazelnuts and softens the crumb just right. If you refrigerated the cake, let it sit for a few minutes before serving so the butter loosens and the flavors open.

Leftovers can also be transformed. Crumble cold slices and fold them into yogurt for a quick parfait, or toast thin pieces in a skillet with a bit of butter for a crisp, sweet snack. The cake carries through a day or two with grace, taking on a deeper nuttiness that many of us like even better than the first slice.

Amelia’s Kitchen Notes

1. Toasting the hazelnuts: Spread them on a baking sheet and roast at 350°F for about 8 to 10 minutes. Once they cool, rub them in a clean towel to remove some of the skins. Toasting brings out a warm, almost caramel scent that changes the whole cake.

2. If you do not have plain yogurt: Use sour cream or a full-fat buttermilk instead. These give the same tender bite and a pleasant tang. If you use buttermilk, the batter may be slightly thinner; add it slowly so you keep the right texture.

3. Chopping the hazelnuts: Aim for pieces about the size of coarse breadcrumbs. Too large and the cake can be uneven; too fine and the topping won’t have that joyful crunch. A quick pulse with a knife or a food processor works well.

4. Make ahead tip: Mix the streusel and keep it in the fridge for up to a day, then sprinkle it on right before baking. This saves time and keeps the clusters nice and crunchy.

5. Cleanup shortcut: Line the pan with parchment paper. You will spend less time scraping and more time sitting down with a cup of tea and one of those warm, imperfect slices.

Family Variations on Hazelnut Streusel Cake

We like to adapt this cake to seasons and moods. In autumn, I fold in a half cup of grated apple or pear for moisture and a shy fruit note. The fruit loosens the crumb slightly, which can be lovely with a spoon of cream on the side. In winter, stirring a pinch of nutmeg into the batter brings a deeper spice that pairs well with hot chocolate.

For a citrus twist, add a teaspoon of orange zest to the batter and a tablespoon of orange juice to the streusel. That bright note cuts through the richness and makes the cake feel lighter for spring gatherings. When guests bring a jar of jam, I’ve spread a thin layer on top of the cooled cake for a glossy finish that also keeps slices from feeling too plain.

For a simpler change, trade half the hazelnuts for chopped almonds or walnuts if that is what you have. Each nut gives a slightly different voice, and the cake is forgiving enough to sing with any of them. Try a handful of chopped dark chocolate tucked into the batter for a weekend treat; it melts into pockets of comfort that kids and adults both love.

Helpful Notes Before You Cook

Before you begin, make sure your butter and eggs are at room temperature. Cold butter can keep the batter dense, and room-temperature eggs blend more easily for an even texture. Measure your flour by spooning it into a cup and leveling it off; packing flour can make the cake too heavy.

If you like a pronounced vanilla aroma, add an extra half teaspoon of vanilla. If you prefer a more rustic finish, press the streusel in with a fork so it forms small shards. And remember, baking is as much about feeling as it is about technique; if the batter looks a little thick or thin, trust your senses and adjust by a tablespoon or two of yogurt.

Serving Hazelnut Streusel Cake With Family Warmth

We make a small ritual out of serving. I set the cake on the table with a plain linen napkin and a small spoon of jam or honey nearby, and my family takes a moment to decide who will have the first slice. The youngest always chooses the biggest piece, and that makes everyone laugh. For special visitors I set out small plates and a pot of sweet tea. For weekday breakfasts I keep it simple: one cup, one plate, one slice.

There is a quiet joy in the routine of serving. Cutting method matters little, but the way you pass the plate matters a lot. Offer a slice slowly, look at the person you are offering it to, and mean the gesture. These small acts make a cake into a memory. Sometimes we take the cake outside if the sun is warm, and the contrast of cool air and sweet crumb feels like a small holiday.

If you are feeding a crowd, consider slicing the cake into small squares and setting them on a tray. Leave a jar of coffee or a pitcher of milk nearby. Let people take what they like and stand around the table talking. Food that invites that kind of sharing is the kind I keep in the recipe box.

In a different mood, the cake becomes a late-night comfort. Warm a slice and set it next to a mug of chamomile tea. The simple pairing can hush a noisy day and remind you that small, steady things hold us together.

FAQs About Hazelnut Streusel Cake

Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together. Wrap the cooled cake in plastic wrap or keep it in an airtight container at room temperature for up to two days, or refrigerate for longer storage.

Can I use a different size pan?
You can, but baking time will change. A 9-inch round gives a good balance between crumb and streusel. If you use a loaf pan, check for doneness at about 40 minutes and expect a slightly longer bake. Keep an eye on the top so the streusel does not overbrown.

Do I need to toast the hazelnuts?
Toasting is optional, but I recommend it for the best flavor. Toasting brings out oils and deepens the aroma. If you skip it, the cake will still be tasty, but consider using slightly smaller nut pieces to ensure a pleasant texture.

Can I make this gluten free?
You can substitute a cup for cup gluten-free flour blend that contains xanthan gum. The texture may be a touch different, slightly denser, but the flavor will remain lovely. You might also need to adjust moisture by adding a tablespoon of yogurt if the batter seems too thick.

How do I keep the streusel crunchy?
Press the streusel gently into the batter so it clumps and bakes into crunchy pockets. Let the cake cool on a rack so steam does not soften the topping. If you plan to store it, consider keeping slices in the fridge so the topping stays firm longer.

Family Variations Revisited

Over the years, friends and family have sent me their twists. One cousin likes to fold a handful of dried cherries into the batter for tart pockets. A neighbor mixes in a tablespoon of espresso powder to deepen the brown sugar notes in the streusel. My children once insisted on adding a handful of shredded coconut, and though it was unexpected, the cake was still devoured with cheer.

These variations are reminders that a recipe is a starting point. Keep the heart of the cake—yogurt for tenderness, hazelnuts for warmth, and a sweet, crumbly streusel—and let the rest be playful. You will find your version, one you turn to when the day calls for ordinary comfort or small celebration.

A Warm Note From My Kitchen

I hope this Hazelnut Streusel Cake brings a little warmth and inspiration to your kitchen, the same way it does in mine. Baking for family is an act of care, and the simple ritual of mixing flour and sugar can make a day better. When you slice into the cake and smell those hazelnuts, know that you are passing on a piece of small, steady joy.

Until the next recipe, may your kitchen be a place of comfort and curious experiments. If you ever try serving this cake alongside something bright like a tart fruit or a creamy spread, I would be delighted to hear how your family made it their own.