Hazelnut Bundt Cake Recipe

5 1 1
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Hazelnut Bundt Cake Recipe

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5 1 1
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

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

Directions

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. Yield: 6-8 servings.
Originally published as Hazelnut Bundt Cake in Cooking for One or Two Cookbook 2003, p284

Nutritional Facts

1 piece: 304 calories, 17g fat (9g saturated fat), 84mg cholesterol, 207mg sodium, 35g carbohydrate (22g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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. Yield: 6-8 servings.
Originally published as Hazelnut Bundt Cake in Cooking for One or Two Cookbook 2003, p284

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angieact1 User ID: 1990802 235593
Reviewed Oct. 25, 2015

"This was delicious and is a keeper!"

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