Hazelnut Bundt Cake


Hazelnut Bundt Cake

In our family we make this hazelnut bundt cake for every holiday. I made it over to make it diabetic friendly. Enjoy!

Hazelnut Bundt Cake
Serves: 16
  • 7 Tbsp (100 g) butter or margarine
  • 1 cup (60 g) hazelnuts, roasted and ground
  • 1½ cup spelt flour (or ¾ cup whole wheat flour and ¾ cup all-purpose flour)
  • 2 tsp baking powder
  • 3 eggs
  • 1 cup fructose sugar
  • 1 cup sour cream
  • 2 tsp vanilla extract
  1. Melt butter and let cool to room temperature.
  2. Combine hazelnuts with whole wheat flour, all-purpose flour and baking powder.
  3. Mix eggs and fructose sugar. Add melted butter, sour cream and vanilla extract.
  4. Whisk in flour mixture (do not overmix). Pour into a buttered and floured bundt pan (3 lb).
  5. Bake in preheated oven for 30-60 minutes, or until toothpick inserted in cake comes out clean.


I just made this cake again, this time with spelt flour instead of whole wheat and all-purpose flour, and it was much better. Spelt tastes almost the same as white wheat flour, while whole wheat was a little bit bitter-tasting.



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