Cream Cheese Hazelnut Pound Cake
A rich and moist pound cake infused with cream cheese, hazelnuts, and warm spices, perfect for special occasions or a luxurious treat with coffee or tea.
Ingredients
Instructions
- In a large bowl with an electric mixer, beat the cream cheese and butter until the mixture is light and creamy.
- Add the sugar gradually, beating until well combined.
- Add the vanilla and eggs one at a time, beating well after each addition.
- In a separate bowl, stir together the flour and mace.
- Gradually add the flour mixture to the cream cheese mixture, stirring until just combined.
- Stir in the chopped, toasted hazelnuts.
- Pour the batter into a buttered and floured 10 x 4 1/2-inch tube pan or Bundt pan.
- Bake in a preheated 300°F (150°C) oven for 1 hour and 45 minutes, or until a tester inserted into the center comes out clean.
- Allow the cake to cool completely.
- Sift confectioners' sugar over the cooled cake before serving.
Tips & Substitutions
To enhance the hazelnut flavor, consider using hazelnut extract in addition to vanilla. If you don't have cake flour, you can substitute all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. For a twist, try incorporating chocolate chips or a swirl of Nutella into the batter for a richer taste.
Serving Suggestions
This Cream Cheese Hazelnut Pound Cake is delightful when served with a dollop of whipped cream or alongside fresh berries for a refreshing contrast. It pairs beautifully with Aunt Harriet'S Thanksgiving Date Pudding for a festive dessert spread. For coffee lovers, serve with a cup of strong coffee or espresso to complement the rich flavors.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. Alternatively, you can wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in the microwave for a few seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Hazelnut Pound Cake contains roughly 746 calories, with 11g protein, 34g carbohydrates, and 54g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat cream cheese in this recipe?
While you can use low-fat cream cheese, it may affect the texture and richness of the cake. Regular cream cheese provides a denser and creamier result, which is essential for the pound cake's structure. If you choose low-fat, ensure it’s softened to the same consistency.
What can I substitute for hazelnuts?
If you don't have hazelnuts, you can substitute with walnuts or pecans for a similar texture. Alternatively, you can omit the nuts entirely for a smooth pound cake, or use chocolate chips for a different flavor profile that still complements the cream cheese base.
How do I know when the cake is done baking?
To check if the pound cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake for a bit longer and check every 5-10 minutes until done.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).