Tyrolean Nut Cake (Tiroler Nusskuchen)
Description
You can bake this nut cake in a fluted tube pan (such as Bundt®) or loaf pan. It is moist and will last a few days and is traditionally made with hazelnuts or walnuts.
Ingredients
•
7/8 cup unsalted butter, room temperature, plus more for baking dish
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1/4 cup dry bread crumbs
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6 eggs
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7/8 cup white sugar
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3 teaspoons vanilla sugar
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3/4 cup dry white wine
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1 cup all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1 pinch salt
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1 1/2 cups ground hazelnuts
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3/4 cup chocolate chips, or to taste
Directions
1
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).
2
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.
3
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.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.