I saw the prototype for this coffee cake on Annie's Eats while searching for new sweet breads for the holiday. I wanted to give a Pacific Northwest twist to her wonderful Raspberry Cream Cheese Coffee Cake, so I began to dissemble it. I chose to use a moist potato dough for the cake base, swapped blackberries for raspberries and, of course, felt compelled to use hazelnuts in the streusel topping. I also doubled the ingredients so I could have a spare cake in the freezer. This is not a difficult recipe if you break it into its component parts. It will take time, but you'll also have a luscious coffee cake to serve your family and friends.
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