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Hazelnut-Pear Cardamom Swirl Coffee Cake

Source: Cooking.com
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Active Time:  25 Minutes
Total Time:  1 Hour 35 Minutes
  12 servings
Great for breakfast or any time of day with coffee or tea.
RECIPE INGREDIENTS
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
Hazelnut-Pear Cardamom Swirl Coffee Cake Recipe at Cooking.com
DIRECTIONS
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 created exclusively for Cooking.com by Margaret Cederberg.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   12 servings
Calories: 464
Fat. Total: 20g
Fiber: 2g
Carbohydrates, Total: 64g
Sodium: 244mg
% Cal. from Fat: 39%
Cholesterol: 113mg
Protein: 7g
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