Hazelnut Pound Cake
Hazelnut Pound Cake

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, hazelnut pound cake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Hazelnut Pound Cake is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Hazelnut Pound Cake is something which I have loved my whole life. They are nice and they look wonderful.

Maple Mousse Towers with Strawberry Confit & French Toasted Pound Cake in Hazelnut-Bacon Lace Bowls. Under the candy-bar coating of chocolate and nuts, this cake from Nathaniel Reid Bakery in St. Louis is flavored with ground hazelnuts and hazelnut butter (easily made in a food processor in one step), plus a whisper of orange and lemon zest.

To begin with this particular recipe, we must prepare a few ingredients. You can have hazelnut pound cake using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Hazelnut Pound Cake:
  1. Take 3 sticks butter
  2. Make ready 2 &1/2 cups sugar
  3. Take 4 eggs
  4. Take 2 &1/2 cups flour
  5. Get 1 cup half & half
  6. Prepare 2 tsp Superior hazelnut flavor

This amazing cake is a variation of my go-to yellow Bundt cake. A couple of tweaks plus some cinnamon and hazelnuts, and here we are! As is the case with that yellow version, this cake mixes quickly and easily. It's a bit denser than a standard sheet cake or layer cake, but it still manages to have a wonderfully soft texture at the same time.

Steps to make Hazelnut Pound Cake:
  1. Make sure all of your ingredients are at room temperature.
  2. In a mixer, add the butter and sugar, cream together with a paddle attachment.
  3. Add eggs one at a time, and continue to beat on medium speed, scrape down the bowl.
  4. Add the flour and the milk alternating between the two, add flavor, continue to beat for 5 mins.
  5. Pour into prepared pan with butter and flour.
  6. Bake @ 350 till done about 45 mins. Cool

The moist cake is enhanced by the hidden surprise of crunchy hazelnuts and chocolate-hazelnut spread. Bake the cake up to two days ahead of the brunch, and store at room temperature. Or bake it up to a month ahead, and freeze; thaw at room temperature. This cake has less butter than a regular pound cake, which makes it less dense and more "Buttery", hence its name. Chop the hazelnut the same size as the mini chocolate chip to ensure it will not sink to the bottom of the cake.

So that’s going to wrap it up for this exceptional food hazelnut pound cake recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!