Tyrolean Nut Cake (Tiroler Nusskuchen) recipe

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Ingredients

⅞ cup unsalted butter, room temperature, plus more for baking dish
¼ cup dry bread crumbs
6 eggs
⅞ cup white sugar
3 teaspoons vanilla sugar
¾ cup dry white wine
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 pinch salt
1 ½ cups ground hazelnuts
¾ cup chocolate chips, or to taste

Nutrition Info

432 calories
carbohydrate: 35.7 g
cholesterol: 128.6 mg
fat: 29.5 g
fiber: 2.8 g
protein: 7.7 g
saturatedFat: 11.9 g
servingSize: -
sodium: 109 mg
sugar: 21.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease a fluted tube pan (such as Bundt®) generously with butter and sprinkle with bread crumbs. Turn pan so bread crumbs are evenly distributed. Preheat the oven to 375 degrees F (190 degrees C).

  2. Beat butter using an electric mixer on high speed for a few minutes until foamy. Add eggs, 1 at a time, beating well after each addition. Add sugar and vanilla sugar in batches. Beat batter for a few minutes until mixture is light and foamy. Mix in white wine.

  3. Combine flour, cinnamon, baking powder, and salt in a bowl. Mix flour mixture into egg mixture quickly on low speed. Fold in hazelnuts and chocolate chips. Pour batter into the prepared baking pan and level with the back of a spoon.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Recipe Yield

12 servings

Recipe Note

You can bake this delicious nut cake from Tyrol in a fluted tube pan (such as Bundt®) or loaf pan. It is moist and will last a few days (if you can keep the family away from it). Hazelnuts are my favorite, but you can use walnuts as well.

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