The quick hazelnut bundt cake is fluffy, smells of Autumn and comfort. Perfect for breakfast and snacks, it can also be served as a dessert thanks to the dark chocolate glaze that makes it very indulgent.

Lactose-free and quick to make (it takes less than 10′) if, as I always suggest, you prepare and weigh all the ingredients in advance, the hazelnut bundt cake will release such a delightful aroma once in the oven that it’s hard to wait for it to cool down!!

The hazelnuts, which along with walnuts are my favorite snacks, can also be used to prepare savory dishes like chicken thighs and are perfect for enriching yogurt and salads.

So, if you love hazelnuts and you’re in the mood for a good homemade quick cake that is sure to succeed, check that you have all the ingredients in your pantry and bake your quick hazelnut bundt cake with my recipe; you won’t regret it!

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Difficulty: Very easy
Cost: Medium
Preparation time: 8 Minutes
Portions: 8/10
Cooking methods: Oven, Electric oven
Cuisine: Italian
Seasonality: Autumn, Winter

425.49 Kcal

calories per serving

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Energy 425.49 (Kcal)
Carbohydrates 46.30 (g) of which sugars 27.84 (g)
Proteins 6.47 (g)
Fat 24.66 (g) of which saturated 7.98 (g)of which unsaturated 14.14 (g)
Fibers 3.11 (g)
Sodium 29.20 (mg)

Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

3 eggs (medium)
1 3/4 cups type 1 flour (or all-purpose flour)
3/4 cup sugar
3/4 cup toasted hazelnuts
1/2 cup rice oil (or other mild oil)
1/3 cup oat milk (or whole milk)
1 tbsp baking powder (equivalent to one packet)
vanilla (powder or extract)
1/3 cup Nutella® (or other spread)
5 oz 50% dark chocolate
as needed hazelnut pieces

Steps

Grease and flour the 9-inch bundt cake pan

Preheat the oven to 350°F (convection) or 355°F (static)

– Chop the hazelnuts and set aside.
– Crack the eggs into a bowl, add the sugar, and beat with an electric mixer until the mixture is light and fluffy (if using room temperature eggs, this will take just a few minutes)
– With the mixer running, slowly pour in the oil, then the milk, while continuing to mix.
– Add the sifted flour with baking powder and vanilla and mix with a spatula to incorporate, then finally add the finely chopped hazelnuts.
– Pour the batter into the pan and decorate the surface with the spread; bake for about 25′ always doing the toothpick test.
– Allow the hazelnut bundt cake to cool on a wire rack and in the meantime melt the chocolate in the microwave; wait for it to cool slightly and then glaze.
– Decorate as desired with hazelnut pieces.