The Hazelnut Bundt Cake is simple and quick to prepare. Dipped in milk or coffee, everyone will love it. It’s also great for an afternoon snack. I’ve decided to use hazelnut crumbs both in the batter and on top. If you don’t have crumbs, you can use whole roasted hazelnuts, which should then be chopped with a knife or a food processor.
Here you can find more ideas for your breakfast
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 1 bundt cake, 8 inches in diameter
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Hazelnut Bundt Cake
- 2 1/2 cups all-purpose flour
- 7/8 cup milk
- 3/4 cup sugar
- 2/3 cup sunflower oil
- 2 eggs
- 1 packet baking powder
- 1 teaspoon cinnamon powder (optional)
- 3/4 cup hazelnut crumbs (also for decoration)
Tools
- 1 Food Processor Thermomix TM31 – TM5 – TM6
- 1 Electric Whisk
- 1 Cake Pan 8-inch bundt cake pan
Preparation of Hazelnut Bundt Cake
Set aside a handful of hazelnut crumbs for decoration
WITH THERMOMIX: Put all the ingredients in the bowl and mix for 1 minute at speed 5. Pour into the greased and floured bundt cake pan, and bake in a preheated oven at 320°F, for 40-50 minutes. Do the toothpick test.
WITHOUT THERMOMIX: Beat the eggs with the sugar until they double in volume. Add the rest of the ingredients and mix until you get a smooth and homogeneous batter. Pour into the previously greased and floured bundt cake pan. Bake in a preheated oven, 320°F for 40-50 minutes. Do the toothpick test.
Notes
Instead of milk, if you are lactose intolerant, you can use a plant-based drink made from oats, soy, or lactose-free milk.
For an even more indulgent version, try adding chocolate chips
Store under a glass dome for three or four days
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