Oregon Hazelnut Swirl Coffee Cake Recipe
Yield: 1 10" cakeRecipe by luhu.jp
Ingredients:
1/2 cup: Solid vegetable shortening,
1 1/2 cup: Sugar,
5: Eggs,
3 cup: Sifted all-purpose flour,
1 tsp: Baking soda,
1 tsp: Baking powder,
1/2 tsp: Salt,
1 cup: Dairy sour cream,
1/4 cup: Milk,
2 tsp: Vanilla,
1 1/2 cup: Roasted & ground hazelnuts, Oregon hazelnuts
1/2 cup: Sugar,
6 tbsp: Unsweetened cocoa,
Directions:
Cream shortening with 1-1/2 cups sugar. Add eggs, one at a time,
beating well after each. Sift together flour, baking soda, baking
powder and salt. Stir into the creamed mixture alternately with sour
cream, milk and vanilla. Pour half the batter into a greased and
floured 10-inch tube pan. Combine nuts, 1/2 cup sugar and cocoa.
Sprinkle half the cocoa mixture over batter in pan. Spoon remaining
batter over cocoa mixture, then sprinkle with remaining cocoa
mixture. With a metal spatula, cut through batter to swirl in cocoa
mixture slightly. Bake in a 350 oven for 1 hour, or until cake tests
done. Cool in pan about 10 minutes before turning out. Cool on rack.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
beating well after each. Sift together flour, baking soda, baking
powder and salt. Stir into the creamed mixture alternately with sour
cream, milk and vanilla. Pour half the batter into a greased and
floured 10-inch tube pan. Combine nuts, 1/2 cup sugar and cocoa.
Sprinkle half the cocoa mixture over batter in pan. Spoon remaining
batter over cocoa mixture, then sprinkle with remaining cocoa
mixture. With a metal spatula, cut through batter to swirl in cocoa
mixture slightly. Bake in a 350 oven for 1 hour, or until cake tests
done. Cool in pan about 10 minutes before turning out. Cool on rack.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Source from luhu.jp
Tags
Cakes