The sour cream gives it a lovely moistness, and the cinnamon and brown sugar make it sweet and yummy.
I made it here with Cup4Cup gluten free flour and it came out great. If you have a GF flour mixture that you trust, give it a try.
The book: "The Sweet Collection" (HaOsef Hamatok), by Israeli food empire "Al Hashulchan".
Genre: sweet pastries and desserts
Veg Status: All of the recipes in the book are vegetarian. A few are vegan, but they are definitely in the minority.
GF Status: Like most baking books, it is not GF friendly, although there are some recipes for fancy, rich, mousse-type cakes that are naturally gluten free. Other recipes will require substitution with a good gluten free flour.
Cinnamon, Sour Cream and Hazelnut Cake
- 1 and 1/4 cup all purpose flour (or a gluten free equivalent that you trust)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup (200 grams) white sugar
- 2 eggs
- 125 grams/about 4 oz butter, softened
- 200 ml/6.5 oz sour cream (I didn't have enough, so I used a combination of sour cream and a low-fat cream cheese)
For the filling
- 60 grams/1/3 cup dark brown sugar
- 100 grams/1 cup hazelnuts, lightly roasted and finely chopped (I used a combination of hazelnuts and almonds)
- 1 tbsp ground cinnamon
1. Preheat oven to 200 C/390 F. Lightly grease a loaf tin or a small bundt cake tin.
2. In a bowl, combine the flour, baking soda and baking powder.
3. In a mixer, mix sugar, eggs and butter until smooth. Slow the mixer down and add the sour cream and flour gradually: 3 tbsp of flour, allow to mix, 1 tbsp of sour cream, allow to mix, and so on, until they are all mixed in and there is a smooth batter.
4. Combine all of the filling ingredients together.
5. Put half of the batter in the baking tin. Top evenly with the filling. Top with the remainder of the batter.
6. Bake in preheated oven for about 35 minutes, or until a toothpick inserted in the middle of the cake comes out clean.