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Sweet Apricot Hazelnut Cake is a delightful dessert that combines the rich flavors of toasted hazelnuts with the sweet and tangy taste of apricots. This moist and fluffy cake is perfect for any occasion, whether it’s a family gathering or a special celebration. With its unique flavor profile and beautiful presentation, this cake is sure to impress your guests and satisfy your sweet tooth. Follow this step-by-step recipe to create your own Sweet Apricot Hazelnut Cake at home!
Ingredients:
- 1 cup hazelnuts, toasted and chopped
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup apricot preserves
- Powdered sugar for dusting (optional)
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Step 6: Fold in Hazelnuts
Gently fold in the toasted and chopped hazelnuts, ensuring they are evenly distributed throughout the batter.
Step 7: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Glaze
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, spread the apricot preserves over the top of the cake and dust with powdered sugar if desired.
FAQs
Can I use fresh apricots instead of apricot preserves?
Yes, you can use fresh apricots by pureeing them and cooking them down with a bit of sugar to create a similar consistency to apricot preserves.
How should I store the Sweet Apricot Hazelnut Cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered at room temperature. Just add the apricot glaze before serving.
What can I serve with this cake?
This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
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