Tuesday, October 28, 2008

Bavarian Hazelnut Cake

One of the glories of fall harvest is the profusion of nuts that come to market for the Halloween and Thanksgiving holidays. We are especially blessed in Oregon where walnuts and hazelnuts abound, and, fair or not, our farmer's markets provide more of both for less. Cathy, of Wives With Knives, is one of those hardworking vendors. Cathy operates the Bavarian Nut Company and has a wonderful assortment for the folks who frequent her booth at the Beaverton Farmer's Market. Stop by and see her if you can. Today's recipe - a childhood memory - comes from Hannie's kitchen. It's an exceptional snack cake and comes highly recommended. It will improve in flavor if allowed to "ripen" for a day before serving.

Bavarian Hazelnut Cake

1 cup unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1-3/4 cups all purpose flour, divided use
3/4 cup milk, room temperature
1 teaspoon hazelnut or vanilla extract
2 teaspoons baking powder
1 cup finely chopped, then toasted hazelnuts
8 ounces hazelnut spread (i.e. Nutella)
1/4 cup heavy cream

1) Adjust rack to middle third of oven. Preheat oven to 375 degrees F. Lightly grease and flour a 8 x 11 x 2-inch baking pan or a 10-inch Bundt pan. Set aside.
2) In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar. Add eggs, one at a time, mixing until batter is pale and lemon colored. Add 1 cup flour and stir to combine. Mix in milk and hazelnut or vanilla extract. The mixture will appear curdled. Combine baking powder, reserved 3/4 cup flour and toasted hazelnuts in a small bowl. Add to batter; mix until well-blended.
3) Scrape batter into prepared pan. If using an 8 x 11 x 2-inch pan bake for 35 minutes. If using a Bundt pan bake for 50 to 55 minutes. A cake tester inserted in the center of the cake should come out clean. Allow to cool for 10 minutes; invert and remove pan. Cool to room temperature.
4) Meanwhile combine hazelnut spread and cream in a small saucepan. Heat until hazelnut spread melts. Remove from heat and cool. Pour or spread over cake. Yield: 12 servings.


Jenny said...

Mary, now this is one gorgeous cake! I love everything about it! So pretty.

Michele said...

I've never baked with hazelnuts. Your cake looks lovely and now I must try baking with hazelnuts! :-)

Debbie said...

Wow...what a great looking cake. I love hazelnuts. They are wonderful in cookies and cakes....

Prudy said...

What a spectacular cake! I absolutely adore hazelnuts so I'd love this one.

Maria said...

I have an obsession with everything hazelnut. I am sure this cake would be an overkill! YUM!

Peter M said...

I love nuts in cakes and those Bavarians and central Europeans knw their way around cakes.

Cathy said...

Hi Mary - Thank you so very much for your mention today. I'm honored. Hazelnuts are delicious (filberts to those of us from Oregon) and are used in so many European desserts. I'm looking forward to trying this. The nutella glaze sounds yummy.

Martha said...

Hazelnuts are hard to find on the prairie but I love them!!!! Pecans and black walnuts are the natives. Next time I'm in the city, hopefully I can find a big bag -- this cake looks terrific!


Anonymous said...

I love, love hazelnuts! This cake looks great. (Your little guy makes me smile everyday!)

Allie said...

What a fabulous looking cake! I love hazelnuts in cake.

Barbara said...

Mary, this cake is so yummy looking. I love hazelnuts.

DH said...

I had high expectations for this cake (because it comes from you) but... this cake exceeded those expectations on first bite. This cake is amazingly delicious. I LOVE the frosting! I put about double the cream in though. You can never have too much cream in my opinion ;) Thank you so much! God bless.

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