Cinnamon Hazelnut Bundt Cake
Sept 21, 2017 21:12:58 GMT -5
Post by Honoria on Sept 21, 2017 21:12:58 GMT -5
CINNAMON HAZELNUT BUNDT CAKE WITH BROWN BUTTER GLAZE
Yield: 12 to 16 servings
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Cinnamon Hazelnut Bundt Cake with Brown Butter Glaze is a sweet, nutty cake with amazing flavor. A perfect end for a special dinner!
INGREDIENTS:
FOR THE CAKE:
3 cups all-purpose flour
1 & 1/2 teaspoons ground cinnamon*
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs
1 & 1/2 teaspoons vanilla extract
1 cup milk
3/4 cup chopped hazelnuts (plus more for garnish if you like)**
FOR THE GLAZE:
4 tablespoons unsalted butter
4 ounces cream cheese, at room temperature
1/3 cup confectioners’ sugar, sifted
1/4 to 1/3 cup warm milk
chopped hazelnuts, for garnish
DIRECTIONS:
TO MAKE THE CAKE:
Preheat oven to 350°F. Generously grease a 10- or 12-cup Bundt pan***.
Whisk together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.
Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined. Stir in the hazelnuts.
Transfer the batter to the prepared pan and spread evenly. Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean.
Cool the cake in the pan for 20 minutes. Then, flip the cake onto a serving plate to continue cooling.
TO MAKE THE GLAZE:
Place the butter in a medium saucepan or skillet. Cook over medium heat until the butter melts and begins to foam.
Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma.
Transfer the butter (including the browned bits) to a mixing bowl. Set aside until the butter has solidified (about an hour).
Add the cream cheese to the cooled brown butter. Using an electric mixer on medium speed, beat the butter and cream cheese until fluffy. Add the confectioners’ sugar, and mix thoroughly.
Add about 1/4 cup of milk, and mix well. Add more milk, a small amount at a time, until the glaze is thick but pourable.
Top the cooled cake with the glaze. Sprinkle chopped hazelnuts on top of the glaze if desired.
NOTES:
*I most often use Vietnamese cinnamon, which has a stronger flavor than other kinds. If you’re using a less bold cinnamon, you may want to increase the cinnamon to suit your tastes.
**For more flavor, try toasting the hazelnuts for about 15 minutes at 350°F. Remember to let them cool before adding them to the cake.
**The cake pictured here was made in a 10-cup Bundt pan.
link
Yield: 12 to 16 servings
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Cinnamon Hazelnut Bundt Cake with Brown Butter Glaze is a sweet, nutty cake with amazing flavor. A perfect end for a special dinner!
INGREDIENTS:
FOR THE CAKE:
3 cups all-purpose flour
1 & 1/2 teaspoons ground cinnamon*
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs
1 & 1/2 teaspoons vanilla extract
1 cup milk
3/4 cup chopped hazelnuts (plus more for garnish if you like)**
FOR THE GLAZE:
4 tablespoons unsalted butter
4 ounces cream cheese, at room temperature
1/3 cup confectioners’ sugar, sifted
1/4 to 1/3 cup warm milk
chopped hazelnuts, for garnish
DIRECTIONS:
TO MAKE THE CAKE:
Preheat oven to 350°F. Generously grease a 10- or 12-cup Bundt pan***.
Whisk together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.
Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined. Stir in the hazelnuts.
Transfer the batter to the prepared pan and spread evenly. Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean.
Cool the cake in the pan for 20 minutes. Then, flip the cake onto a serving plate to continue cooling.
TO MAKE THE GLAZE:
Place the butter in a medium saucepan or skillet. Cook over medium heat until the butter melts and begins to foam.
Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma.
Transfer the butter (including the browned bits) to a mixing bowl. Set aside until the butter has solidified (about an hour).
Add the cream cheese to the cooled brown butter. Using an electric mixer on medium speed, beat the butter and cream cheese until fluffy. Add the confectioners’ sugar, and mix thoroughly.
Add about 1/4 cup of milk, and mix well. Add more milk, a small amount at a time, until the glaze is thick but pourable.
Top the cooled cake with the glaze. Sprinkle chopped hazelnuts on top of the glaze if desired.
NOTES:
*I most often use Vietnamese cinnamon, which has a stronger flavor than other kinds. If you’re using a less bold cinnamon, you may want to increase the cinnamon to suit your tastes.
**For more flavor, try toasting the hazelnuts for about 15 minutes at 350°F. Remember to let them cool before adding them to the cake.
**The cake pictured here was made in a 10-cup Bundt pan.
link