German nut pound cake is a favorite of young and old alike. It is quick and easy to bake and stays fresh for a long time. It can be served with or without frosting. Give it a try.
Flourless nut cake
It is also possible to replace all of the flour with ground nuts. If you do, add a tablespoon of cornflour and another egg.
Replace butter with oil
Instead of butter, you can use a neutral vegetable oil. For example, sunflower oil or canola oil can be used. Replace the butter from our recipe as follows: Take 1 cup (200 g) of oil and 1/4 cup (50 g) of water or milk (about 3 tablespoons).
Which cake pan to use?
The German nut cake, a sponge cake by the way, is versatile and can be baked in different cake pans. Instead of a loaf pan, you can use a springform pan or a tart pan with the recipe below. You can also bake your nut pound cake on a sheet pan. Just shorten the baking time to about 30 to 35 minutes.
Give your cake a different twist
You can add your own touch to your nut pound cake and make it the world’s best nut pound cake for you. Try it with:
- Other types of nuts, like walnuts or pistachios.
- Replace the flour with ground almonds.
- Add chopped chocolate to the batter or cover the cake with a chocolate glaze. Baking cocoa in the batter also adds a great chocolate note.
- Frost it with a sugar glaze and spread colorful sprinkles on top.
- For an eggnog nut pound cake, replace the milk with eggnog, add 2 tablespoons more eggnog to the batter.
- Add chopped dried fruit to the batter.
You can store your baked nut pound cake at room temperature for several days. Note that if the room temperature is too high, the icing may eventually melt. To keep it moist, pack it in an airtight container.
You can also freeze the cake. It is best to cut it into pieces. You can then simply thaw it out again.
German Hazelnut Pound Cake
- 5 eggs
- 250 g butter
- 200 g sugar
- 1½ tsp vanilla extract
- 300 g ground hazelnuts
- 100 g chopped hazelnuts
- 150 g all-purpose flour
- 2 tsp baking soda
- 1 pinch of salt
- 1 pinch of cinnamon ground
- 1 pinch nutmeg optional
- 3 tablespoons milk
- 250 g Hazelnut glaze
- Preheat the oven to 350° F (180° C/160° C convection). Remove all ingredients from the refrigerator ahead of time, they should be room temperature.
- Grease a loaf pan with butter. Also grease a sheet of parchment paper and line the pan with it. This helps to prevent the cake from breaking when it comes out.
- For the batter, beat the butter with a hand mixer until fluffy. Gradually add the sugar and vanilla sugar, beating all the time. Gradually add the eggs to the bowl. Be sure to beat each egg well before adding the next.
- In another bowl, mix all the dry ingredients together, such as the nuts, flour, baking powder, and any other spices. Do not add all of the chopped hazelnuts to the batter, save some for later.
- Then stir the dry ingredients into the wet ingredients in the bowl. Add the lukewarm milk and mix just until you have a homogeneous mixture.
- Pour the batter into the prepared loaf pan and smooth it down. Place the pan in the preheated oven and bake for about 50 to 60 minutes.
- Test the cake with a wooden skewer or toothpick to determine if it is done. There should be no sticky batter sticking to a wooden stick in the center of the cake.
- Remove the cake from the oven and let it cool in the pan before removing the parchment paper.
- Meanwhile, prepare the glaze. Heat the store-bought hazelnut glaze according to instructions and spread it generously over the cooled cake, sprinkling the remaining chopped hazelnuts on top.You can also pour melted chocolate glaze over the top or serve without the glaze.
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