Pumpkin Hazelnut Tea Cake Recipes
PUMPKIN-HAZELNUT TEA CAKE
If pumpkins are in season, roast a small pie pumpkin and puree the flesh in a blender or food processor for this loaf cake. Otherwise, use canned pumpkin. This cake makes a nice holiday gift. Points 3.
Provided by Dancer
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- Lightly coat an 8-by-4-inch loaf pan with cooking spray.
- In a large bowl, using an electric mixer on low speed, beat together the canola oil, pumpkin puree, honey, brown sugar and eggs until well blended.
- In a small bowl, whisk together the flours, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt.
- Add the flour mixture to the pumpkin mixture and, using the electric mixer on medium speed, beat until well blended.
- Pour the batter into the prepared pan.
- Sprinkle the hazelnuts evenly over the top and press down gently to lodge the nuts into the batter.
- Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes.
- Let cool in the pan on a wire rack for 10 minutes.
- Turn the loaf out of the pan onto the rack and let cool completely.
- Cut into 12 slices to serve.
Nutrition Facts : Calories 176.2, Fat 6.2, SaturatedFat 0.7, Cholesterol 35.2, Sodium 115.4, Carbohydrate 28.5, Fiber 2.5, Sugar 15.7, Protein 3.7
PUMPKIN-HAZELNUT TORTE
Introduce a new pumpkin recipe to your dessert table. Layer cake with creamy pumpkin whipped cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans, or spray with baking spray with flour. Reserve 1 cup pumpkin for pumpkin cream; set aside.
- In large bowl, beat remaining pumpkin and all remaining cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
- In chilled large bowl, beat all pumpkin cream ingredients except reserved pumpkin on high speed until stiff. Gently fold in pumpkin. Reserve 1 1/3 cups; set aside.
- Place one cake layer, rounded side down, on serving plate. Spread with 1 1/2 cups pumpkin cream. Top with second cake layer, rounded side up. Spread remaining pumpkin cream around side of cake. Spread reserved pumpkin cream on top of cake. Sprinkle with 1/2 cup chopped hazelnuts. Refrigerate 1 hour before serving. Refrigerate any remaining cake.
Nutrition Facts : Calories 430, Carbohydrate 47 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 28 g, TransFat 2 g
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