Hazelnut Bundt Cake Food

HAZELNUT BUNDT CAKE

Hazelnut Bundt Cake image

My mother, a wonderful German lady, used to make this cake often, since she knew how much I loved hazelnuts and chocolate together. Now I make it for my family.

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1/4 teaspoon almond extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 cup finely ground hazelnuts
1/4 cup miniature semisweet chocolate chips

Steps:

In a bowl, cream butter and sugar. Beat in eggs and extract. Combine flour and baking powder. Stir in nuts and chocolate chips; add to creamed mixture and stir until well mixed., Pour into a greased 6-cup fluted tube pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts :

HAZELNUT BUNDT CAKE

Hazelnut Bundt Cake image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 9

Ingredients

1 cups butter
1 cups granulated sugar
3 units eggs
1.75 cups flour
0.75 cups milk
1 teaspoons vanilla
2 teaspoons baking powder
1 cups hazelnuts
2 tablespoons powdered sugar

Steps:

Preheat oven to 375 degrees. Butter and flour bundt pan. Cream butter and sugar. Beat in the eggs, one at a time. Add 1 cup flour. Mix in milk and vanilla. Combine the baking powder and the remaining 3/4 cup flour and the hazelnuts. Add to the batter.
Pour into prepared pan. Bake for 50 minutes or until cake pulls away from sides of pan. When done, turn it upside down on a plate for about 10 minutes. Remove cake from pan and dust with powdered sugar.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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