Ingredients
This nut cake from the loaf pan shows that it can be completely different! Just like, for example, sand cake, chocolate cake, marble cake, or banana cake. All of them have an incredible consistency. And they do so with minimal effort. Flour, hazelnuts, sugar, butter, and eggs make a really super moist nut cake. I usually add a little cinnamon to the dough to spice things up. Vanilla or tonka bean also fit the bill. Check out how fluffy our world's best nut cake looks 🙂
For my recipe, you need only 15 minutes (plus baking time, of course). As I said, the foundation is a simple cake batter with basic ingredients. For this to succeed, butter and eggs must be at room temperature. Then nothing can go wrong.
How to make the Nut Cake
First of all, preheat the oven to 350°F/175°C. Grease a large loaf pan (11-12 in / 28-30 cm) and dust with some flour. Cream the soft butter with the sugar for about 2 minutes until very fluffy. Gradually add the eggs one at a time and stir them in.
Now, mix flour with nuts, baking powder, salt, and cinnamon. Stir into the egg cream alternately with the milk. Use enough milk, so the dough falls from the spoon with difficulty tearing. Then, pour the dough into the prepared pan, smooth it out, and bake for 45-55 minutes.
Cover towards the end if necessary, in case it gets too dark. Test with chopsticks. In the end, let the cake cool and dust it with powdered sugar or cover it with chocolate icing as desired.
Top Tip
I often take both out of the fridge the night before when I want to bake in the morning. By the way, the hazelnut cake with ground hazelnuts also works with almonds or walnuts. Give it a try!
Recipe Card
Nut Cake
Equipment
- 1 Loaf Pan (approx. 12 in / 30 cm)
Ingredients
- 250 grams (1 cup) butter, soft
- 180 grams (1 cup) sugar
- 5 eggs, medium
- 250 grams (2 cups) all-purpose flour
- 200 grams (1 ⅘ cups) ground hazelnuts
- 1 small bag baking powder
- 1 pinch salt
- 1 teaspoon cinnamon
- 150 milliliters (10 tablespoons) milk, coarse
Instructions
- Preheat the oven to 350°F/175°C. Grease a large loaf pan (11-12 in / 28-30 cm) and dust with some flour. Cream the soft butter with the sugar for about 2 minutes until very fluffy. Gradually add the eggs one at a time and stir them in.
- Mix flour with nuts, baking powder, salt, and cinnamon. Stir into the egg cream alternately with the milk. Use enough milk, so the dough falls from the spoon with difficulty tearing.
- Pour the dough into the prepared pan, smooth it out, and bake for 45-55 minutes. Cover towards the end if necessary, in case it gets too dark. Test with chopsticks. Let the cake cool and dust it with powdered sugar or cover it with chocolate icing as desired.
Ingredient substitutions
Variations
By the way: Besides this recipe, I can also recommend the chocolate nut cake and the vegan version. Also, super aromatic!
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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