This year, C – that lucky duck – received two birthday cakes rather than one. Mostly because I am indulging, and secondly because he is deserving, and thirdly, because when we did the cake-planning we were anticipating a larger crowd for the gather. But don’t let the larger crowd fool you – we packed away those two cakes not a problem. Nothing like left overs for breakfast with a hefty, steamy cup of coffee.
This Hazelnut Bundt is especially good with coffee the next day. It is butter rich, so stays moist and the crumb is just the right amount of dense. Ground hazelnuts lend the cake strong flavor. I roasted mine for a richer one. This was originally served with Nutella, warmed with two to three tablespoons of cream and drizzled over the top. Whole roasted hazelnuts served as a garnish.
After lauding the cake to the extreme in the above, I’d like to state the following in full disclosure: this started as a marbled, mocha walnut bundt cake, metamorphosing into its hazelnut goodness only because I was too lazy to add the caramel hazelnut layer to the ganache tarte that made up C’s “real” birthday cake. Proof that the best laid plans are not always followed, and that winging it (even for this girl who never met a plan she couldn’t plan for) can sometimes be tasty!
Hazelnut Bundt Cake with Nutella Drizzle, adapted from Dorie Greenspan’s Mocha Walnut Marbled Bundt Cake*
- 2 and 1/4 cup all-purpose flour
- 1/2 cup hazelnut, ground
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 2 sticks unsalted butter, at room temperature
- 1 and 3/4 cups sugar
- 4 large eggs, room temperature (or, if you’re like me and always forget to take the eggs out…as at close to room temperature as possible)
- 2 teaspoons pure vanilla extract
- 1 cup milk (the cake above used 1%)
Preheat the oven to 350 degrees. Butter and flour a ten inch Bundt pan, tapping out the excess flour. Place the oven on a baking sheet (don’t know why I didn’t think about this before!).
Mix together the flour, hazelnuts, baking powder and salt in a separate bowl.
Beat the butter and the sugar in a stand mixer on medium speed, beating the butter until combined with the sugar, about three minutes. Add the eggs, on at a time, mixing each one completely before adding the next. Then add the vanilla extract.
Slow down the mixer and add the dry ingredients and the milk in alternating batches, starting and ending with the dry ingredients. Once combined, scrape the batter into the Bundt pan. Bake 65 to 70 minutes. Cool the cake, in the Bundt on a wire rack for 10 minutes before removing the cake and continuing to cool it completely.
*As an aside, the recipe this book came from, Baking: From My Home to Yours is fantastic. It’s top of my list of books to buy, and I continue to check it out from the library!
To make the Nutella drizzle:
Combine Nutella with cream in a two to one ratio. Heat in a small sauce pan over medium heat until combined. Using a fork or spoon (whatever your weapon of choice), drizzle over the cake in desired pattern and quantity.
Vacation Posts – Paris, chocolate, etc – coming shortly.