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Pumpkin Hazelnut Cake

Pumpkin Hazelnut Cake

Makes one large tube or bundt cake.


  • 3 c all purpose flour
  • 2 c sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 3 tsp cinnamon
  • 1 tsp salt
  • 5 eggs
  • 2 c pureed pumpkin (or a 15 oz can)
  • 1 1/4 c vegetable oil
  • 1 c chopped hazelnuts


  1. Preheat oven to 350 degrees F and butter an large tube pan or bundt pan.
  2. Sift the flour, sugar, baking powder, baking soda, cinnamon and salt into a large bowl.
  3. In a medium bowl, whisk the eggs until frothy. Add pumpkin and oil; whisk well.
  4. Pour the wet ingredients into the dry ones. Blend just until well incorporated.
  5. Fold in the nuts.
  6. Bake 70 minutes, or until a toothpick inserted in the thickest part comes out clean. Cool in pan 10 minutes. Turn onto rack and cool completely. Transfer to serving platter and slice.

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