Hazelnut Loaf Cake
As I previously mentioned in my post on hazelnut macaroons, a representative from Oh Nuts recently contacted me to send me some samples of their product to bake with. He let me choose from their huge variety of nuts and dried fruit. After much contemplating, I decided to choose their unsalted hazelnuts and ground hazelnuts. I've been browsing for good hazelnut recipes ever since. I'm also planning on taking some recipes I've worked with the in past and adding a hazelnut twist. I'm really glad that I picked the ground hazelnuts because the procedure for grounding your own hazelnuts sounds time consuming! Oh Nuts was generous to give me two full sized one pound bags of each product I requested. Two pounds of hazelnuts is a lot! So I plan on making quite a few recipes.
When I saw these hazelnut baby loaves from The Cook's Collection, the pictures made my mouth water. These cakes look delicate, soft, and absolutely melt-in-your-mouth delicious. I couldn't wait to make them!
I tweaked the recipe a bit. For one thing, I didn't have mini loaves, so I used regular loaf pans. It made two 7 x 3 loaves. I also wanted more hazelnut, so I adjusted that. Finally, I found the almond extract to be too overwhelming. You can't really taste the hazelnut anymore because the almond extract was so strong. So I replaced it with vanilla extract.
Ingredients
1 cup sugar
1 2/3 cup all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp pure vanilla extract
1 cup heavy cream
1 stick(4 ounces)unsalted butter, at room temperature
2 large eggs, at room temperature
1 cup ground hazelnuts
Directions
1. Preheat oven to 350 F degrees. Grease or line two 7 x 3 inch loaf pans.
2. Whisk or stir together the ground hazelnuts, flour, baking powder, and salt just to combine; set aside.
3. Cream the sugar and butter in a separate bowl until light and fluffy. Add eggs, one at a time. Add in heavy cream and vanilla extract.
4. Mix in the dry mixture.
5. Pour batter into loaf pans. Bake approximately 40 minutes or until knife inserted comes out clean.
The cakes have a great hazelnut and are soft and moist. They are slightly on the oily side. Maybe next time I'll cut down on the butter.
Subscribe via RSS
Subscribe via Email
Follow Me on Twitter
Contact Me
Like Me on Facebook
Follow Me on Pinterest
Follow Me on Instagram
Cliff — December 11, 2009 @ 2:27 pm
They look delicious!
Carol — December 12, 2009 @ 11:34 am
The loaf cake looks good! It kind of looks like a pound cake. I love hazelnut so I’ll have to try this. I don’t have mini loaf pans either but maybe I can try them out in muffin tins and see how they turn out.
Kirbie — December 14, 2009 @ 12:06 am
Thanks!
Kirbie — December 14, 2009 @ 12:07 am
I think this cake is fluffier and not as dense as a pound cake, but still very yummy. Let me know how they turn out in muffin tins!
The Ya-Hoo! Baking Co. Pound Cake, Brunch Bread and Tea Cake, 45.0-Ounce Tins | Cooking — January 18, 2011 @ 10:50 pm
[...] Hazelnut Loaf Cake | Kirbie's Cravings [...]