Temperature: 300 ° F
Ingredients
Cake
- 1 1/4 cups unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all purpose flour
- 1/2 cup milk
- 1/2 cup non-dairy liquid coffee creamer-hazelnut flavor
- 1 tsp hazelnut syrup
Topping
- 1 cup hazelnuts finely chopped
- 1/2 cup light brown sugar, packed
- 2 T all purpose flour
- 1 tsp cinnamon
- 2 T unsalted butter softened
Instructions
June 2005 winner Kaiser Bakeware Recipe Contest
Preheat oven to 300 degrees F. Lightly butter and flour a KaiserCast Flora Bundform.
Topping:
In a small bowl combine the nuts, the brown sugar, the 2 tablespoons flour, the cinnamon and the 2 tablespoons of butter. Mix until clumps begin to form. Sprinkle topping onto the bottom of the prepared pan. (When cake is cooled and inverted, the nuts will from a crown on the top of the cake). Set aside.
Cake:
Using an electric mixer, beat the butter and sugar until soft and fluffy. Add eggs, one at a time, beating well after each addition. Add the flour, alternately with the milk mixture, until just blended. Stir in the syrup. Gently pour batter into the prepared pan over the nut mixture and smooth the top. Bake until a tester inserted into the center of the cake comes out clean, and the top of cake is golden brown, about 80-90 minutes.
Remove cake from oven, set pan on a rack and cool for 20 minutes. Invert cake on another rack and remove pan. Cool completely.
Transfer to serving platter.
Serves 8-10.
Submitted By: C. Resnick - Cleveland, OH
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