GERMAN HAZELNUT CAKE
Cake with hazelnut flour and a hazelnut glaze.
Provided by Barbara
Categories Afternoon Coffee
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350F.
- Wisk the butter with the sugar and vanilla sugar until the sugar has mostly dissolved and the butter has a lighter color than before.
- Add the egg yolk (or the whole egg if you decided not to separate them) one by one and stir inbetween for about 1 minute.
- In a separate bowl, measure the flour and add the baking powder and a dash of salt. Mix well.
- Add 1/3 of the flour, stir just enough so the flour doesn't dust any more, than add another third of the flour and repeat until all the flour is in the dough.
- Add some hazelnut flour to the dough, alternate with some of the milk until both ingredients are mixt into the dough, also add the lemon zest - remember though to stir as little as possible. Just enough to have the ingredients mixed!
- If you separated your eggs, use a second bowl and whisk the egg whites until they are very stiff. Add them carefully to the dough and fold under the dough with a spoon.
- Bake for about 60 minutes, test with a wooden skrewer.
CINNAMON NUT CAKE
This moist tube cake is an easy-to-assemble treat for brunch or dessert. Top with a dollop of whipped cream and you're ready to enjoy.&emdash; Margaret Wilson, San Bernardino, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-14 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, eggs, water and oil. Beat on medium speed for 2 minutes. Combine walnuts, sugar and cinnamon. , Sprinkle a third of the nut mixture into a greased 10-in. fluted tube pan. Top with half of the batter and another third of the nut mixture. Repeat layers. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 283 calories, Fat 15g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 246mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 2g fiber), Protein 6g protein.
TYROLEAN NUT CAKE (TIROLER NUSSKUCHEN)
You can bake this delicious nut cake from Tyrol in a fluted tube pan (such as Bundt®) or loaf pan. It is moist and will last a few days (if you can keep the family away from it). Hazelnuts are my favorite, but you can use walnuts as well.
Provided by Ursel
Categories World Cuisine Recipes European Austrian
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Grease a fluted tube pan (such as Bundt®) generously with butter and sprinkle with bread crumbs. Turn pan so bread crumbs are evenly distributed. Preheat the oven to 375 degrees F (190 degrees C).
- Beat butter using an electric mixer on high speed for a few minutes until foamy. Add eggs, 1 at a time, beating well after each addition. Add sugar and vanilla sugar in batches. Beat batter for a few minutes until mixture is light and foamy. Mix in white wine.
- Combine flour, cinnamon, baking powder, and salt in a bowl. Mix flour mixture into egg mixture quickly on low speed. Fold in hazelnuts and chocolate chips. Pour batter into the prepared baking pan and level with the back of a spoon.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 432 calories, Carbohydrate 35.7 g, Cholesterol 128.6 mg, Fat 29.5 g, Fiber 2.8 g, Protein 7.7 g, SaturatedFat 11.9 g, Sodium 109 mg, Sugar 21.6 g
BEST EVER CINNAMON BUNDT® CAKE
This Bundt® cake is all you need to start off your morning right with your favorite cup of fresh-brewed coffee or tea. If you are a cinnamon fanatic, you have to give this recipe a try. This cake has just the right amount of cinnamon flavor and is so soft, moist, and fluffy. You can kick it up a notch and add walnuts or pecans, or better yet, a crumb topping. You can drizzle with simple syrup or glaze or dust with powdered sugar.
Provided by Hania's Kitchen
Categories Desserts Cakes Bundt Cake Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
- Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.
Nutrition Facts : Calories 354 calories, Carbohydrate 46.9 g, Cholesterol 80.7 mg, Fat 16.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 7.3 g, Sodium 312.5 mg, Sugar 25.9 g
BIENENSTICH (BEE STING CAKE) II
This is a wonderful cake from Germany and well worth the time it takes to make. And what's great is that half of the dough recipe will be used for Zimt Nusskuchen (Cinnamon Nut Cake), so you can make two great cakes at the same time. Note: This recipe does include Almonds. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Rich Yeast Dough:.
- In large mixer bowl, combine 2 cups of the flour and the yeast.
- Heat together milk, butter, sugar and salt just until warm (115-120 deg F), stirring occasionally to melt butter.
- Add to dry mixture in mixer bowl; add egg.
- Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
- By hand, stir in enough of the remaining flour to make a stiff dough.
- Place dough in a greased bowl, turning once to grease surface.
- Cover; let rise in warm place until double, about 1-1/2 hours.
- Turn out on lightly floured surface.
- Divide in half and form each part into a ball.
- Note: Only one half will be used for this recipe. Use the second half for Zimt Nusskuchen (Cinnamon Nut Cake)recipe #137653 reccomended. Or freeze for another time.
- Almond Syrup:.
- While Rich Yeast Dough is rising for the first time, prepare Almond Syrup.
- In saucepan, melt the butter, add the sugar, the milk, and the lemon juice; bring to boiling, stirring constantly.
- Remove from heat; stir in almonds and vanilla.
- Set aside to cool.
- On a lightly floured surface, roll out one half of the dough into a 13 x 9 rectangle.
- Carefully lift dough onto a well-greased 13 x 9 x 2 pan.
- Spread the dough to fit the bottom of the pan.
- Spread the cooled syrup over the dough.
- Cover with plastic wrap and let rise in a warm area until almost double; about 1 hour.
- Bake in a 375 F oven for 15 - 20 minutes.
- Cool 10 minutes; remove from pan and cool on a rack.
- Vanilla Creme Filling:.
- In saucepan, combine the sugar, cornstarch, and salt.
- Gradually add the milk.
- Cook and stir over medium heat until mixture thickens and bubbles, cook and stir 2-3 minutes more.
- Stir a moderate amount of hot mixture into beaten egg; return to hot mixture.
- Cook and stir just until mixture boils. Remove from heat.
- Stir in vanilla.
- Cover surface of pudding with waxed paper; cool.
- Cream butter.
- Remove the waxed paper from pudding and gradually beat cooled pudding into butter.
- Chill at least 30 minutes.
- Cut the bread into 3" squares or diamonds.
- Split each piece and fill with the vanilla cream.
- Note: Yeast equilavents are One package = 2 1/4 teaspoons = 1/4 ounce.
Nutrition Facts : Calories 529.8, Fat 30.2, SaturatedFat 16.1, Cholesterol 101.4, Sodium 403.7, Carbohydrate 58, Fiber 2.1, Sugar 25.7, Protein 8.6
ZIMT NUSSKUCHEN (CINNAMON NUT CAKE)
This is a wonderful cake and well worth the time it takes to make. And what's great is that half of the dough recipe will be used for Bienenstich (Beesting Cake), so you can make two great cakes at the same time. Note: This recipe does include Almonds. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 2h50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Rich Yeast Dough:.
- In large mixer bowl, combine 2 cups of the flour and the yeast.
- Heat together milk, butter, sugar and salt just until warm (115-120°F), stirring occasionally to melt butter.
- Add to dry mixture in mixer bowl; add egg.
- Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
- By hand, stir in enough of the remaining flour to make a stiff dough.
- Place dough in a greased bowl, turning once to grease surface.
- Cover; let rise in warm place until double, about 1-1/2 hours.
- Turn out on lightly floured surface.
- Divide in half and form each part into a ball.
- Note: Only one half will be used for this recipe. Use the second half for Bienenstich (Beesting Cake)recipe #137652 recommended. Or freeze for another time.
- Roll the dough on a lightly floured surface to a 12x12 square.
- Brush with the melted butter.
- Sprinkle on the sugar and cinnamon and then top with the almonds.
- Fold one side over to within 1/2 inch of opposite side.
- Press the edges together and place on a greased baking sheet.
- Cover with plastic wrap, and let rise in a warm place until almost double.
- Bake at 375°F for 12 - 15 minutes or until golden brown.
- Cool.
- Frost with the icing.
- Icing:.
- Cream together sugar & butter and then add the water. Keep stirring until it's completely combined and smooth. Spread over the cake.
- Note: Yeast equivalents are one package = 2 1/4 teaspoons = 1/4 ounce.
ZUCCHINI NUT CAKE
This is a close recreation of a lost recipe of my mother's, a zucchini cake with a baked-in caramel nut topping, similar in concept to an upside-down cake. Kids of all ages love it, and it is sure to be a favorite during zucchini season!
Provided by Steve
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt®).
- Sift flour, salt, baking soda, cinnamon, nutmeg, and allspice together in a bowl. Cream butter and vegetable shortening together in a separate large bowl until thoroughly combined; beat in white sugar and 1 cup brown sugar until the mixture is smooth and creamy. Beat eggs, water, and vanilla extract into the shortening mixture, followed by the flour mixture. Gently stir in zucchini and 1/2 cup walnuts. If batter seems dry, mix in 1 more tablespoon water.
- Melt 1/4 cup butter in a saucepan over medium-low heat and stir in 1/2 cup brown sugar until it has dissolved and small bubbles appear in the mixture. Stir 1/2 cup walnuts into the brown sugar mixture.
- Spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture.
- Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan for 10 minutes, then invert over a serving plate to reveal the brown sugar topping.
Nutrition Facts : Calories 504.6 calories, Carbohydrate 59.8 g, Cholesterol 77 mg, Fat 28 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 10.5 g, Sodium 406.8 mg, Sugar 38.1 g
CINNAMON NUT CAKE
Received this recipe from my high school home economics teacher (just a few a few years back)...it has become a requested item in my family ever since.
Provided by Debbie in New Jersey
Categories Dessert
Time 1h30m
Yield 1 bundt cake
Number Of Ingredients 11
Steps:
- Cream together butter and sugar.
- Add eggs one at a time beating well after each.
- Sift together flour and baking powder.
- Gradually add to the creamed mixture blending well.
- Stir 2 tsp baking soda into sour cream.
- Add to mixture and blend well.
- Stir in nuts.
- Pour approx.
- 1/3 of batter into greased and floured tube or bundt pan.
- Mix cinnamon& 3 Tbsp sugar.
- Sprinkle half of cinnamon and sugar mixture over batter.
- Swirl with a knife.
- Repeat with remaining batter and sugar mixture, ending with batter.
- Bake at 350 for 1 hour.
- Cool for 10 minutes.
- Remove from pan and cool completely.
- Dust with confectioners sugar.
SWEDISH NUT CAKE
Make and share this Swedish Nut Cake recipe from Food.com.
Provided by Christine
Categories Breads
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- For Cake, mix the first 7 ingredients together VERY WELL by hand.
- Bake for 35-45 minutes at 350*.
- Mix all Frosting ingredients together and spread on cake after it cools.
Nutrition Facts : Calories 763.2, Fat 32, SaturatedFat 14.2, Cholesterol 108.2, Sodium 584.7, Carbohydrate 113.9, Fiber 3.1, Sugar 84.3, Protein 9.6
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