Baking can be an easy task. There is no need to make a six-layer cake if there are simple cakes out there that are equally delicious ;P This Easy Hazelnut Loaf Cake is the perfect example of that. Mixed together in an instant and quickly on your plate. If your oven could work faster, and you could speed up the cooling process you would be able to enjoy this delicious cake within minutes ;P Well… almost. Let me tell you how it’s done.
I assume not everyone is the biggest fan of cakes like this. Some say they are “too plain” or “not exciting” – they probably all had cakes like that made with a cake box mix ;P A hazelnut cake like this one is far from plain or boring. It’s a sweet delight. Although I have to admit that you can mess up even an easy cake like this one. If you go overboard with the baking time or heat these cakes get easily dry… and then they are not exciting. Incredibly crumbly but not exciting ;P
Anyway. With all the nuts added to the batter, it’s actually a bit harder to turn this cake into a dry mess – the nuts make the cake moist and fluffy. If you are used to cake box mixes or even store-bought cakes you will see the difference. This homemade hazelnut cake is better than anything you had before. At least that’s what a friend said ;P
Make sure you follow the basic baking rules – check your oven and make sure it has the right temperature, do not overmix the batter, and use a cake tester at the end of the baking time… this will make sure your results are perfect. This is really an easy one. Anyone can bake that. Successfully.
Interested in other loaf cakes? Why not check out these delicious cakes as well? They are my favorite bakes when it comes to easy-peasy bakes. Something with lemon and poppy seed and another one with a lot of cinnamon ;)
INGREDIENTS / ZUTATEN
For the batter:
8.5 oz. (240g) butter (or margarine)
3/4 cup (150g) raw cane sugar
1 tsp. vanilla extract
4 medium eggs
2 cups (260g) spelt flour
4 tsp. baking powder
1/4 tsp. salt
1/2 cup (120ml) oat milk
7 oz. (200g) ground hazelnuts
1.8 oz. (50g) ground almonds (or more hazelnuts)
For the decoration:
5.3 oz. (150g) hazelnut chocolate glaze
some chopped hazelnuts
Für den Teig:
240g Butter (oder Margarine)
150g Vollrohrzucker
1 TL Vanille Extrakt
4 Eier (M)
260g Dinkelmehl (Type 630)
4 TL Backpulver
1/4 TL Salz
120ml Haferdrink
200g Haselnüsse, gemahlen
50g Mandeln, gemahlen (oder mehr Haselnüsse)
Für die Dekoration:
150g Haselnussglasur
einige gehackte Haselnüsse
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Lightly grease a 12×4.5 inches loaf pan* and line it with a piece of baking paper. Set aside.
2. Add butter (or margarine) and sugar to a large bowl and mix until light and fluffy. Add the vanilla extract and mix in. Add the eggs one after another and mix well after each addition. Mix flour with baking powder, and salt. Add to the bowl in two batches, alternating with the oat milk, and mix until just combined. Mix ground hazelnuts and almonds, add to the bowl, and fold in. Transfer the batter to the prepared loaf pan and smooth out the top. Bake in the preheated oven for about 55-60 minutes – or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool slightly in the baking pan, then remove and let cool down completely on a wire rack.
3. Melt the hazelnut glaze according to package directions and glaze the cooled cake. Decorate with chopped hazelnuts as desired and let dry until ready to cut.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 30x12cm Kastenform* leicht einfetten und mit einem Stück Backpapier auslegen. Zur Seite stellen.
2. Butter (oder Margarine) und Zucker hell und luftig aufschlagen. Vanille Extrakt dazugeben und unterrühren. Die Eier einzeln dazugeben und jeweils gut unterrühren. Mehl, Backpulver und Salz vermischen, dann in zwei Portionen, abwechselnd mit dem Haferdrink zur Schüssel dazugeben und nur kurz unterrühren. Haselnüsse und Mandeln vermischen und unterheben. Den Teig in die vorbereitete Form füllen und glatt streichen. Im vorgeheizten Ofen für etwa 55-60 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Aus dem Ofen nehmen und in der Form etwas abkühlen lassen, dann aus der Form lösen und auf einem Kuchengitter komplett auskühlen lassen.
3. Die Haselnussglasur nach Packungsanleitung schmelzen und den abgekühlten Kuchen damit glasieren. Nach Belieben mit gehackten Haselnüssen dekorieren und bis zum Anschneiden trocknen lassen.
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Here is a version of the recipe you can print easily.
Print
Easy Hazelnut Loaf Cake
- Prep Time: 00:20
- Cook Time: 01:00
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: Germany
- Diet: Vegetarian
Description
A typical cake for a birthday party when you are not in the mood to make a big one: an easy hazelnut loaf cake. Super delicious!
Ingredients
For the batter:
8.5 oz. (240g) butter (or margarine)
3/4 cup (150g) raw cane sugar
1 tsp. vanilla extract
4 medium eggs
2 cups (260g) spelt flour
4 tsp. baking powder
1/4 tsp. salt
1/2 cup (120ml) oat milk
7 oz. (200g) ground hazelnuts
1.8 oz. (50g) ground almonds (or more hazelnuts)
For the decoration:
5.3 oz. (150g) hazelnut chocolate glaze
some chopped hazelnuts
Instructions
1. Preheat the oven to 350°F (180°C). Lightly grease a 12×4.5 inches loaf pan* and line it with a piece of baking paper. Set aside.
2. Add butter (or margarine) and sugar to a large bowl and mix until light and fluffy. Add the vanilla extract and mix in. Add the eggs one after another and mix well after each addition. Mix flour with baking powder, and salt. Add to the bowl in two batches, alternating with the oat milk, and mix until just combined. Mix ground hazelnuts and almonds, add to the bowl, and fold in. Transfer the batter to the prepared loaf pan and smooth out the top. Bake in the preheated oven for about 55-60 minutes – or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool slightly in the baking pan, then remove and let cool down completely on a wire rack.
3. Melt the hazelnut glaze according to package directions and glaze the cooled cake. Decorate with chopped hazelnuts as desired and let dry until ready to cut.
Notes
Enjoy baking!
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