You can bake this delicious nut cake from Tyrol in a fluted tube pan (such as Bundt®) or loaf pan. It is moist and will last a few days (if you can keep the family away from it). Hazelnuts are my favorite, but you can use walnuts as well.
Preparation Details
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 12
Ingredients
- ⅞ cup unsalted butter, room temperature, plus more for baking dish
- ¼ cup dry bread crumbs
- 6 eggs
- ⅞ cup white sugar
- 3 teaspoons vanilla sugar
- ¾ cup dry white wine
- 1 cup all-purpose flour
- 2 teaspoons ground cinnamon (Optional)
- 1 teaspoon baking powder
- 1 pinch salt
- 1 ½ cups ground hazelnuts
- ¾ cup chocolate chips, or to taste
Steps
- Grease a fluted tube pan (such as Bundt®) generously with butter and sprinkle with bread crumbs. Turn pan so bread crumbs are evenly distributed. Preheat the oven to 375 degrees F (190 degrees C).
- Beat butter using an electric mixer on high speed for a few minutes until foamy. Add eggs, 1 at a time, beating well after each addition. Add sugar and vanilla sugar in batches. Beat batter for a few minutes until mixture is light and foamy. Mix in white wine.
- Combine flour, cinnamon, baking powder, and salt in a bowl. Mix flour mixture into egg mixture quickly on low speed. Fold in hazelnuts and chocolate chips. Pour batter into the prepared baking pan and level with the back of a spoon.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
