The humble bundt cake might not be the sexiest holiday dessert, but no one can deny that it’s a classic – and a crowd pleaser. Pastry chef, Rebecca Merhejasty, of L.A.’s Cal-Italian Love & Salt restaurant is sharing her recipe for a seasonally inspired hazelnut bundt we actually adore. Gluten-free makes it healthier than most, while a respectable dose of real butter makes it the perfect edible gift for those who can’t imagine a holiday cake without it…
GLUTEN-FREE ALMOND + HAZELNUT BUNDT CAKE
1 lb butter, room temperature
2 3/4 cups sugar
2 Tbsp vanilla extract
1 Tbsp salt
2 ¾ cups hazelnut flour
3 cups almond flour
1 ½ cups gluten-free flour
1 Tbsp + 1 tsp baking powder
Cream butter and sugar until fluffy. Add eggs one at a time until fully incorporated. Scrape down the sides of the mixing bowl.
Mix in vanilla, add hazelnut, almond, gluten-free flour, salt and baking powder. Mix until fully incorporated, scrape down sides and mix again to make sure everything is fully mixed together. Don’t over mix!
Pour batter evenly into cake pans lined with parchment and sprayed with pan spray. Bake at 330 for 50-55 minutes.
How many cakes is this supposed to make? I’d really just like to make one, but this is clearly meant to make a few. Thanks!
I’d guess halving the recipe would make one 12 cup bundt cake with perhaps a small amount left over, but you can always make the full recipe and fill your bundt to about 1 1/2 inches from the top and make the rest as muffins/cupcakes or a 9″ round. It really depends on the size of your bundt pan. To make a large bundt in my 12 cup, I use about 5-6 cups of nut flours. Most recipes online using about 3 cups of flours, make a short cake about 2 3/4 – 3 inches high in my large 12 cup bundt pan.