Many years ago, my aunt, who lived in Sweden at a time, found this recipe for a bundt cake. She added hazelnuts and it turned out great. We liked this cake so much that it has become a Christmas and Easter staple.
Hazelnut Bundt Cake - this cake is so good that it has become our Christmas and Easter staple
- 7 Tbsp (100 g) butter or margarine
- 1 cup (60 g) hazelnuts roasted and ground
- 1 1/2 cup flour
- 2 tsp baking powder
- 3 eggs
- 1 cup sugar
- 2 tsp vanilla extract
- 1 cup sour cream
Melt butter and let cool to room temperature.
Combine hazelnuts, flour and baking powder.
Mix eggs and sugar, add vanilla extract, melted butter and sour cream.
Whisk in flour mixture (do not overmix).
Pour into greased and floured bundt pan (3 lb).
Bake in preheated oven for 30-60 minutes, or until toothpick inserted in cake comes out clean.