Hazelnut Pound Cake
Ingredients
3/4 C. cocoa
1 C. flour
1/4 tsp. baking powder
1/2 tsp. salt
1 1/2 C. butter; softened
1 1/2 C. sugar
2 tsp. vanilla extract
3 large eggs
1/2 C. buttermilk
2 Tbsp. water
4 ounces hazelnuts; toasted
Skinned and coarsely chopped
Coffee-cinnamon cream:
8 ounces softened cream cheese
2 C. heavy whipping cream
1 tsp. vanilla extract
1 Tbsp. very strong instant coffee
1 tsp. ground cinnamon
2 Tbsp. sugar
Pinch of salt
Cooking Instructions
Preheat oven to 350 degrees. Butter a 9-inch bundt pan. Sift together cocoa, flour, baking powder and salt. Set aside. Cream together softened butter and sugar using an electric mixer on medium speed. Beat until light and fluffy. With mixer on medium, add eggs, one at a time. Beat in vanilla. Mix together buttermilk and water. Fold cocoa mixture and buttermilk mixture alternately into butter mixture. Stir in hazelnuts. Spread batter in pan. Bake 30 minutes or until a skewer inserted in center comes out clean. Cool the cake. Invert onto a rack. Coffee-cinnamon cream: Mix together cream cheese, whipping cream, vanilla, instant coffee, cinnamon, sugar and salt. With electric mixer on high speed beat until mixture holds its shape. Refrigerate until ready to use. Serve slices of pound cake with cream mixture.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)