Hazelnut Bundt Cake
Discover how to make Hazelnut Bundt Cake. A delicious recipe with detailed instructions.
20
Prep Time
50
Cook Time
70
Total Time
12
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Hazelnut Bundt Cake. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Prep: Preheat oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter and dust with flour.
Step 2
2. Dry Mix: In a bowl, whisk together flour, hazelnut meal, baking powder, baking soda, and salt.
Step 3
3. Cream Butter: Using a stand mixer, beat butter and sugar on medium-high for 3–4 minutes until pale and fluffy.
Step 4
4. Add Eggs: Beat in eggs one at a time, then mix in vanilla.
Step 5
5. Combine Wet & Dry: Alternate adding flour mixture (3 additions) and sour cream (2 additions) to the batter, mixing on low until just combined. Stream in cooled espresso while mixing.
Step 6
6. Bake: Pour batter into prepared pan. Bake 45–50 minutes until a skewer inserted comes out clean. Cool in pan 15 minutes, then invert onto a rack to cool completely.
Step 7
7. Make Glaze: Heat cream until simmering, then pour over chopped chocolate. Let sit 2 minutes, add butter, and stir until smooth.
Step 8
8. Finish: Drizzle glaze over cooled cake and immediately sprinkle with toasted hazelnuts.
You Must Know
- ✓Toast hazelnuts in a dry skillet for 5–7 minutes before grinding to intensify their flavor.
- ✓Ensure all refrigerated ingredients reach room temperature for even mixing.
Chef's Notes
Toast hazelnuts in a dry skillet for 5–7 minutes before grinding to intensify their flavor.
Ensure all refrigerated ingredients reach room temperature for even mixing.
Serving Suggestions
Pair with freshly whipped cream or vanilla ice cream. Ideal for holiday gatherings or coffee breaks.
Nutritional Info (Per Serving)
485
Calories
6g
Protein
45g
Carbs
32g
Fat
Tags
Lily
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More Dessert Recipes
Hazelnut Bundt Cake
Discover how to make Hazelnut Bundt Cake. A delicious recipe with detailed instructions.
Ingredients (15)
Instructions
- Prep: Preheat oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter and dust with flour.
- Dry Mix: In a bowl, whisk together flour, hazelnut meal, baking powder, baking soda, and salt.
- Cream Butter: Using a stand mixer, beat butter and sugar on medium-high for 3–4 minutes until pale and fluffy.
- Add Eggs: Beat in eggs one at a time, then mix in vanilla.
- Combine Wet & Dry: Alternate adding flour mixture (3 additions) and sour cream (2 additions) to the batter, mixing on low until just combined. Stream in cooled espresso while mixing.
- Bake: Pour batter into prepared pan. Bake 45–50 minutes until a skewer inserted comes out clean. Cool in pan 15 minutes, then invert onto a rack to cool completely.
- Make Glaze: Heat cream until simmering, then pour over chopped chocolate. Let sit 2 minutes, add butter, and stir until smooth.
- Finish: Drizzle glaze over cooled cake and immediately sprinkle with toasted hazelnuts.
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