Many years ago my aunt, who lived in Sweden for a time, shared a bundt cake recipe that I still treasure. She added roasted, ground hazelnuts and the result was so delicious it quickly became a family favorite. We now bake this cake every Christmas and Easter — it’s moist, nutty, and simple to prepare.
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Hazelnut Bundt Cake
Hazelnut Bundt Cake — a tender, nutty cake that has become a holiday tradition in our family.
Course:
Dessert
Dessert
Cuisine:
Croatian
Croatian
Keyword:
hazelnut bundt cake
hazelnut bundt cake
Servings: 16
Author: Kitchen Nostalgia
Ingredients
-
7
Tbsp
(100 g) butter or margarine -
1
cup
(60 g) hazelnuts
roasted and ground -
1 1/2
cup
flour -
2
tsp
baking powder -
3
eggs -
1
cup
sugar -
2
tsp
vanilla extract -
1
cup
sour cream
Instructions
-
Melt the butter and allow it to cool to room temperature.
-
In a bowl, combine the roasted, ground hazelnuts with the flour and baking powder.
-
Beat the eggs with the sugar until smooth, then stir in the vanilla, melted butter and sour cream.
-
Gently fold the flour and hazelnut mixture into the wet ingredients, taking care not to overmix.
-
Pour the batter into a greased and floured 3 lb bundt pan.
-
Bake in a preheated oven for 30–60 minutes, or until a toothpick inserted into the center comes out clean. Cooling slightly before removing from the pan helps the cake keep its shape.