German Hazelnut Pound Cake

Method9 steps · about 1 hr 20 min

1. 1

   Step 1: Preheat the oven to 350° F (180° C/160° C convection). Remove all ingredients from the refrigerator ahead of time, they should be room temperature.

2. 2

   Step 2: Grease a loaf pan with butter. Also grease a sheet of parchment paper and line the pan with it. This helps to prevent the cake from breaking when it comes out.

   Uses extra butter to grease the loaf pan and parchment

3. 3

   Step 3: For the batter, beat the butter (250 g) with a hand mixer until fluffy. Gradually add the sugar (200 g) and vanilla extract (1½ tsp), beating all the time. Gradually add the eggs (5) to the bowl. Be sure to beat each egg well before adding the next.

   Uses 5 eggs · 250 g butter · 200 g sugar · 1½ tsp vanilla extract

4. 4

   Step 4: In another bowl, mix all the dry ingredients together, such as the nuts, flour (150 g), baking powder (2 tsp), and any other spices. Do not add all of the chopped hazelnuts to the batter, save some for later.

   Uses 300 g ground hazelnuts · most of the 100 g chopped hazelnuts; reserve some for topping · 150 g all-purpose flour · 2 tsp baking powder · 1 pinch of salt · 1 pinch of cinnamon (ground) · 1 pinch nutmeg (optional)

5. 5

   Step 5: Then stir the dry ingredients into the wet ingredients in the bowl. Add the lukewarm milk (3 tablespoons) and mix just until you have a homogeneous mixture.

   Uses 3 tablespoons milk · butter/sugar/vanilla extract mixture with eggs beaten in one by one · ground/chopped nuts, flour, baking powder and spices

6. 6

   Step 6: Pour the batter into the prepared loaf pan and smooth it down. Place the pan in the preheated oven and bake for about 50 to 60 minutes.

   Bake Pound Cake · 60 minUses hazelnut batter finished with 3 tbsp milk

7. 7

   Step 7: Test the cake with a wooden skewer or toothpick to determine if it is done. There should be no sticky batter sticking to a wooden stick in the center of the cake.

   Uses cake baked 50-60 minutes, to be checked with a skewer

8. 8

   Step 8: Remove the cake from the oven and let it cool in the pan before removing the parchment paper.

   Uses hazelnut cake with no sticky batter on test skewer

9. 9

   Step 9: Meanwhile, prepare the glaze. Heat the store-bought hazelnut glaze (250 g) according to instructions and spread it generously over the cooled cake, sprinkling the remaining chopped hazelnuts on top.You can also pour melted chocolate glaze over the top or serve without the glaze.

   Uses 250 g Hazelnut glaze · reserved chopped hazelnuts for topping · fully cooled hazelnut cake