May 7, 2012


    220 g flour
    200 g light-brown sugar
    1 1/4 tsp ground cinnamon
    175 g cold unsalted butter, cut into small pieces
    150 g coarsely chopped toasted hazelnuts

    115 g unsalted butter, room temperature
    250 g  flour
    1 1/4 tsp baking powder
    1/2 tsp baking soda
    200 g caster sugar
    2 large eggs
    200 g sour cream

    125 g icing sugar
    2 tbsp milk

1. Make the topping:
Mix together flour, 150 g brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt. Rub in the butter with your fingers until small to medium clumps form. Mix in 1/2 of the hazelnuts. Refrigerate until ready to use.

2. Make the center:
Mix together remaining brown sugar, hazelnuts, and 1/4 teaspoon cinnamon.

3. Preheat the oven to 180 degrees C.

4. Make the cake:
Butter a 23 cm tube pan with a removable bottom. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt into a bowl.
    Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in eggs, 1 at a time. Beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Continue to beat until well combined.
    Spoon half the batter into pan. Sprinkle center mixture evenly over batter. Top with remaining batter, and spread evenly. Sprinkle topping mixture evenly over the batter.
    Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer pan to a wire rack, and let cool completely. Remove cake from pan.

5.Make the glaze:
Mix together confectioners’ sugar and milk. Drizzle over cake, and let drip down sides. Let set for 5 minutes before serving.

P.S. Hey. You should definitely try this cake. It was rich and supertasty. Made this one while I was in Italy and everybody loved it!! As you can see I did not have the tube pan and I think that it was the reason why my topping sank but anyway it tasted good also in the middle. :) As well the original had pecans, but as I am not a big fan of them I used hazelnuts and I think that they were much better for this recipe.

Enjoy, k.


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