Mocha Hazelnut Crunch Bundt Cake
 
 
Author:
Serves: 12
Ingredients
  • 1¾ cups granulated sugar
  • 2 cups all-purpose flour
  • ½ cup finely ground hazelnuts
  • ¾ cup baking cocoa (I used Ghirardelli)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 x-large eggs
  • ½ cup strong brewed coffee or espresso
  • 1 cup buttermilk, full fat milk or almond milk
  • ½ cup greek yogurt or sour cream
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon confectioners' sugar
Instructions
  1. In a large bowl, combine the first seven ingredients. Add the eggs, coffee, buttermilk, yogurt or sour cream, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10 inch bundt pan.
  2. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar or make the glaze and topping below.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/03/07/mocha-hazelnut-crunch-cake-with-espresso-vanilla-bean-glaze/