German Hazelnut Cake
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
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