Hazelnut Pound Cake

Name: Hazelnut Pound Cake
Ingredients: 3/4 cups cocoa powder; 1 cup flour, all-purpose; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cup butter softened; 1 1/2 cup sugar; 2 teaspoons vanilla extract; 3 large eggs; 1/2 cup buttermilk; 2 tablespoons water; 4 ounces hazelnuts (filberts) toasted, skinned, coarsely chopped; 8 ounces cream cheese softened; 2 cups heavy whipping cream; 1 teaspoon vanilla extract; 1 tablespoon coffee very strong, instant; 1 teaspoon cinnamon ground; 2 tablespoons sugar; 1 x salt pinch

18 ingredients

19 steps

Ingredients

3/4 cups cocoa powder
1 cup flour, all-purpose
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup butter softened
1 1/2 cup sugar
2 teaspoons vanilla extract
3 large eggs
1/2 cup buttermilk
2 tablespoons water
4 ounces hazelnuts (filberts) toasted, skinned, coarsely chopped
8 ounces cream cheese softened
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon coffee very strong, instant
1 teaspoon cinnamon ground
2 tablespoons sugar
1 x salt pinch

Directions

1

Preheat oven to 350F (180C).
2

Butter a 9-inch bundt pan.
3

Sift together cocoa, flour, baking powder and salt.
4

Set aside.
5

Cream together softened butter and sugar using an electric mixer on medium speed.
6

Beat until light and fluffy.
7

With mixer on medium, add eggs, one at a time.
8

Beat in vanilla.
9

Mix together buttermilk and water.
10

Fold cocoa mixture and buttermilk mixture alternately into butter mixture.
11

Stir in hazelnuts.
12

Spread batter in pan.
13

Bake 50 minutes or until a skewer inserted in center comes out clean.
14

Cool cake.
15

Invert onto a rack.
16

Coffee-cinnamon Cream: Mix together cream cheese, whipping cream, vanilla, instant coffee, cinnamon, sugar and salt.
17

With electric mixer on high speed beat until mixture holds its shape.
18

Refrigerate until ready to use.
19

Serve slices of pound cake with cream mixture.