Oregon hazelnut swirl coffee cake
1 10\" cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Solid vegetable shortening |
| 1½ | cup | Sugar |
| 5 | Eggs | |
| 3 | cups | Sifted all-purpose flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | cup | Dairy sour cream |
| ¼ | cup | Milk |
| 2 | teaspoons | Vanilla |
| 1½ | cup | Roasted & ground hazelnuts (Oregon hazelnuts) |
| ½ | cup | Sugar |
| 6 | tablespoons | Unsweetened cocoa |
Directions
Cream shortening with 1-½ cups sugar. Add eggs, one at a time, beating well after each. Sift together flour, baking soda, baking powder and salt. Stir into the creamed mixture alternately with sour cream, milk and vanilla. Pour half the batter into a greased and floured 10-inch tube pan. Combine nuts, ½ cup sugar and cocoa.
Sprinkle half the cocoa mixture over batter in pan. Spoon remaining batter over cocoa mixture, then sprinkle with remaining cocoa mixture. With a metal spatula, cut through batter to swirl in cocoa mixture slightly. Bake in a 350 oven for 1 hour, or until cake tests done. Cool in pan about 10 minutes before turning out. Cool on rack.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board