Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup chopped hazelnuts
- 1/2 cup shredded coconut
Special Equipment Needed:
- Stand mixer
- 9-inch round cake pan
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating until combined.
5. Add the vanilla extract and sour cream and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the hazelnuts and coconut.
8. Pour the batter into the prepared pan and spread evenly.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 300
Fat: 15g
Carbohydrates: 34g
Protein: 5g
Substitutions for Ingredients:
- Butter: Can be substituted with vegan butter or coconut oil.
- Sour cream: Can be substituted with Greek yogurt or coconut yogurt.
- Hazelnuts: Can be substituted with almonds, walnuts, or pecans.
- Coconut: Can be substituted with chopped macadamia nuts.
Variations:
- Add 1/2 cup of dried cranberries for a tart flavor.
- Add 1/2 cup of mini chocolate chips for a sweet flavor.
Tips and Tricks:
- Make sure to use softened butter, not melted, for the best texture.
- Be sure to not overmix the batter, as this can cause the cake to be dense.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-7 minutes.
Presentation Ideas:
- Dust with powdered sugar before serving.
- Serve with a dollop of whipped cream.
Garnishes:
- Chopped hazelnuts
- Shredded coconut
- Powdered sugar
Pairings:
- Coffee
- Hot cocoa
- Vanilla ice cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter.
- If the cake is too dense, make sure to not overmix the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure to wash your hands before handling any ingredients.
Food History:
Berner Haselnusslebkuchen is a traditional Swiss cake that originated in the city of Bern. It is a popular dessert during the Christmas season.
Flavor Profiles:
This cake has a sweet and nutty flavor from the hazelnuts and coconut, and a hint of vanilla from the extract.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream.
- Serve with a dollop of freshly whipped cream.
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Region: German