German Hazelnut Cake
Indulge in the rich, nutty flavors of a classic German Hazelnut Cake, a delightfully moist and fluffy dessert that brings old-world charm to your kitchen. Made with finely ground hazelnuts, this cake boasts a beautifully aromatic nuttiness that pairs perfectly with its buttery, vanilla-infused base. A splash of milk ensures a tender crumb, while a dusting of powdered sugar adds an elegant, understated finish. Ideal for coffee gatherings or special occasions, this 9-inch cake is easy to prepare in under an hour and serves up to eight slices of pure indulgence. Whether enjoyed plain or with your favorite glaze, this traditional German treat promises to be a standout dessert with every bite.
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Recipe Information
Ingredients
- 200 grams Hazelnuts (ground)
- 150 grams All-purpose flour
- 150 grams Unsalted butter (softened)
- 150 grams Granulated sugar
- 4 large Eggs
- 2 teaspoons Baking powder
- 60 ml Milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) springform pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground hazelnuts, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until pale and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Add the vanilla extract and mix until combined.
Gradually add the dry ingredients to the wet mixture in three batches, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared springform pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully release the springform pan and transfer the cake to a wire rack to cool completely.
Once the cake is completely cooled, dust the top with powdered sugar or decorate with your choice of glaze or frosting. Slice and serve with coffee or tea.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 22.3 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 235 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
