- Special Pricing
Hazelnut-Pear Cardamom Swirl Coffee Cake
- Active Time 25m
- Total Time 1h 35m
Great for breakfast or any time of day with coffee or tea.
- 1 3/4 cups sugar
- 1/2 cup chopped toasted husked hazelnuts
- 3/4 cup finely chopped dried pears (about 5 ounces)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
- 4 large eggs
- 4 teaspoons vanilla extract
- 3/4 cup buttermilk
- 1/4 cup canned pear nectar
Preheat oven to 350 degrees F. Butter and flour 10-inch-diameter by 4-inch
deep angel food cake pan. Mix 1/2 cup sugar, hazelnuts, dried pears, cinnamon and cardamom
in small bowl to blend. Sift flour, baking powder and salt into medium bowl.
Using electric mixer, beat butter in large bowl until smooth. Gradually
beat in remaining 1 1/4 cups sugar. Beat in eggs 1 at a time, then beat in
vanilla. Beat in flour mixture alternately with buttermilk in 3 additions each.
Beat in nectar. Spoon 1/3 of batter evenly into prepared pan. Sprinkle with half
of hazelnut mixture. Top with half of remaining
batter, then remaining hazelnut mixture. Top with remaining batter.
Smooth top using knife, cut through batter to swirl hazelnut mixture.
Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake completely in pan on rack. (Can be prepared 1 day ahead).
Cover pan with foil and store at room temperature. Using knife, cut around sides and center tube to loosen cake. Turn cake
out, then turn cake over, rounded side up. Wrap cake in clear cellophane and
tie with colorful ribbon.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
464 calories; 20g total fat; 113mg cholesterol; 244mg sodium; 64g carbohydrates; 2g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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