Hazelnut Loaf Cake

close-up photo of a 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 in the 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!

photo of slices of Hazelnut Loaf Cake on a plate

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.

photo of sliced Hazelnut Loaf Cake

Hazelnut Loaf Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Servings: 2 (7x3-inch) loaves
These hazelnut loaf cakes are delicate, soft, and absolutely melt-in-your-mouth delicious.


  • 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-oz) unsalted butter at room temperature
  • 2 large eggs at room temperature
  • 1 cup ground hazelnuts


  1. Preheat oven to 350°F degrees. Grease or line two 7x3-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. Mix in the dry mixture.
  4. Pour batter into loaf pans. Bake approximately 40 minutes or until knife inserted comes out clean.


Recipe adapted from The Cooks Collection

All images and content are © Kirbie's Cravings.

Hazelnut Loaf Cake

5 comments on “Hazelnut Loaf Cake”

  1. 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.

  2. 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!

  3. Pingback: The Ya-Hoo! Baking Co. Pound Cake, Brunch Bread and Tea Cake, 45.0-Ounce Tins | Cooking

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