Hazelnut Chocolate Chip Coffee Cake

Moist, fluffy brown sugar chocolate chip coffee cake infused with espresso, with two layers of brown sugar cinnamon hazelnut streusel.

Start by infusing the milk with the espresso beans. Crush up the espresso beans, then add them and the milk into a small saucepan.
Set the saucepan over medium heat, and ocasionally stir the mixture until it begins to simmer. Let it simmer for 1 minute, then remove it from the heat. Set aside.

Preheat the oven to 350°F / 175°C. Butter a 9” cake pan, and get out a sheet of parchment paper. Crinkle up the parchment paper, then un-crinkle it and place it in your buttered pan, pressing the parchment up the sides of the pan. This will give you a way to lift the cake out of the pan so that no streusel falls off of it.
Add the crushed hazelnuts to a small saute pan and set it over medium heat. Stir occasionally until the hazelnuts start to turn light brown., then remove them from the heat.
In a medium sized mixing bowl, melt the butter. Add in the brown sugar, flour, cinnamon, and toasted hazelnuts. Use a fork to mix the ingredients together until you have formed little clumps of dough. Set aside.

In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a medium sized mixing bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar until the mixture is light and fluffy (3-4 min.)
Add in both eggs and the vanilla. Beat the mixture for 1 minute until well combined.
Add in half of the flour mixture and gently fold it into the batter just until combined.
Place a fine mesh sieve over the bowl of cake batter. Pour the espresso milk over the fine mesh sieve into the bowl.
Add in the sour cream and gently mix until the batter is cohesive. Add in the remaining flour and chocolate chips and fold just until no flour streaks remain.
Pour half of the batter into your prepared pan. Top it with ½ of the hazelnut streusel. Carefully spread the remaining cake batter over the streusel, then top it all off with the remaining streusel.
Bake for 40-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to rest in the pan for at least 30 minutes before transferring it out to a cooling rack.

In a small bowl, whisk together the powdered sugar with 1 tbsp. of espresso. Add more if desired to get a thinner glaze.
Once the cake has cooled to room temperature, top it with the glaze. Serve and enjoy!