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
Hazelnut Bundt Cake - this cake is so good that it has become our Christmas and Easter staple
Course:
Dessert
Cuisine:
Croatian
Keyword:
hazelnut bundt cake
Servings: 16
Ingredients
- 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
Instructions
-
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.
I just love this sort of cake and I just bought a beautiful bundt cake pan that would be perfect for it! Your photos are gorgeous. Thanks!
@Vespa Woolf
You won’t be sorry. It tastes much better than it looks.
What temperature is this baked at? I don’t see one.
@Mary
Around 320-345 F (160-175 C).
Has anyone on this site actually made this cake yet? As a 30+years experienced baker, I make Bundt cakes on a regular weekly basis and if you do make this cake, the vague baking time referred to in the recipe of “30-60 minutes” will leave you constantly checking your cake in the oven. It is recommended for a cake this size (it says 3 lbs here) that it be baked in a preheated oven at 350 degrees Fahrenheit for about 50-55 minutes and one should start testing it at that point; a 60 minute baking time may result in a… Read more »
Averell M, I’m making this cake at least twice a year for many years. And I always bake at least 3 cakes at a time.
30 – 60 minutes baking time is exactly from the original recipe that my aunt gave me.
Another reason is that I have an old gas oven which is very unreliable and sometimes the cake is baked after 30 minutes, while oat other times I need to wait much longer. That is why I start checking after 30 minutes.
Hi , I hought the same at first… but once I made this cake I understood why. Mine was ready at 30 mins. I have a fan forced oven.
I cooked this cake. And it turned out beautifully.
Thought I’d try coating the butter lining with cacao.
The cake came out well from the pan.
The cocoa is bitter,so be warned if you don’t like bitter dont follow my lead.