German Hazelnut Cake
developed & tested by:
This German hazelnut cake (Nusskuchen) is super moist, delicious, and practically melts in your mouth! And it tastes great any time of day, from breakfast to dessert!
Ingredients
- 2 cups whole hazelnuts, ground into a fine flour (or 2 cups hazelnut flour)
- 1 cup unsalted butter, softened to room temperature (2 sticks)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon table salt or fine sea salt
- ⅓ milk
- ½ cup chopped dark chocolate (optional)
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper. Grease a 9-inch by 5½-inch (or similar sized) loaf pan.
- Optional: Spread the ground hazelnut flour onto the baking sheet and bake in the oven for 5 to 7 minutes, to toast it and deepen its nutty flavor. Set aside to cool.
- In a stand mixer with a paddle attachment, or in a large mixing bowl with an electric hand whisk, beat the softened butter and sugar together until it is pale and fluffy, after 3 to 5 minutes.
- Add one egg at a time, beating the mixture after each addition and scraping the sides of the bowl to ensure it’s evenly mixed in. Then add the vanilla and mix again.
- Gradually add the hazelnut flour, one large spoonful at a time, to the butter mixture while mixing on low speed.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- While mixing on a low speed, gradually add one large spoonful of the flour mixture.
- Add the milk and mix on a medium speed until the batter is evenly mixed. Scrape the sides of the bowl to ensure there are no pockets of dry flour. Fold in the chopped chocolate.
- Spread the batter into the prepared loaf pan. Bake for 65 to 80 minutes, until a wooden skewer or knife comes out clean when inserted into the center of the cake. Cool the cake on a cooling rack, then slice and enjoy!!
Notes
- If you forgot to soften your butter, slice each stick of butter into about 8 even squares. Spread out the squares of butter on a plate and microwave on 15 second intervals, checking the softness of the butter each time, until it's softened but not melted.
- If the top of your cake starts to turn brown and crisp before the inside of the cake finishes baking, place a tent of aluminum foil on top of the cake. This will prevent the top from burning while the inside finishes baking.
Nutrition
Serving: 1 sliceCalories: 348kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 71mgSodium: 113mgPotassium: 174mgFiber: 2gSugar: 15gVitamin A: 418IUVitamin C: 1mgCalcium: 76mgIron: 2mg
Did you make this recipe?Leave a comment below - I love hearing from you!