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Parve
Easy
10 Servings
Allergens 
1 Hour
Diets
This unique cinnamon hazelnut coffee cake is incredibly delicious regardless of Passover! I hope you enjoy it as much we do!
3/4 cup oil
4 eggs
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 cup Gefen Almond Flour
2/3 cup Gefen Tapioca Starch
1/3 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup boiling water
1/2 cup Gefen Hazelnut Brittle plus more for topping, if desired
Gefen Confectioners’ Sugar, for topping (optional)
Preheat oven to 350 degrees Fahrenheit. Grease and flour a Bundt pan using a little of all three flours.
In a bowl, whisk together oil, eggs, sugars, and vanilla until smooth and thick.
In a large bowl, combine dry ingredients. Gently pour wet ingredients into dry. Mix to combine, but do not overmix.
Fold in boiling water and hazelnut brittle.
Pour into the prepared Bundt pan and bake for about 50 minutes.
Let cool completely prior to removing from pan. Use a plastic knife to go all around between the pan and cake, to separate them. Do this in the middle too. Then flip cake.
Serve sprinkled with confectioners’ sugar and extra hazelnut brittle if desired.
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Looks great! Can tapioca starch and coconut flour be subbed for something else? Maybe for almond flour and potato starch?