Raspberry Cocoa Nib Coffee Cake With Hazelnut Streusel

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1/2 cup (2 1/2 oz) all purpose flour

1/4 cup ground toasted hazelnuts

1/2 cup (3 1/2 oz) sugar

1/8 teaspoon salt

5 tablespoons (2 1/2 oz) unsalted butter, chilled

1 1/4 cups (6 1/4 oz) all purpose flour

3/8 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (4 oz) plus 1 tablespoon unsalted butter, room temperature

1 cup (7 oz) sugar

2 large eggs

2 1/2 teaspoons vanilla extract

3/8 cup (90 g) sour cream

1/2 cup raspberry jam

2 tablespoons cocoa nibs

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