Name: Tyrolean Nut Cake (Tiroler Nusskuchen) recipe
Ingredients: ⅞ cup unsalted butter, room temperature, plus more for baking dish;¼ cup dry bread crumbs;6 eggs;⅞ cup white sugar;3 teaspoons vanilla sugar;¾ cup dry white wine;1 cup all-purpose flour;2 teaspoons ground cinnamon;1 teaspoon baking powder;1 pinch salt;1 ½ cups ground hazelnuts;¾ cup chocolate chips, or to taste

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Ingredients

⅞ cup unsalted butter, room temperature, plus more for baking dish ¼ cup dry bread crumbs 6 eggs ⅞ cup white sugar 3 teaspoons vanilla sugar ¾ cup dry white wine 1 cup all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 pinch salt 1 ½ cups ground hazelnuts ¾ cup chocolate chips, or to taste

Nutrition Info

432 calories carbohydrate: 35.7 g cholesterol: 128.6 mg fat: 29.5 g fiber: 2.8 g protein: 7.7 g saturatedFat: 11.9 g servingSize: - sodium: 109 mg sugar: 21.6 g transFat: : - unsaturatedFat: : -

Directions

Grease a fluted tube pan (such as Bundt®) generously with butter and sprinkle with bread crumbs. Turn pan so bread crumbs are evenly distributed. Preheat the oven to 375 degrees F (190 degrees C).
Beat butter using an electric mixer on high speed for a few minutes until foamy. Add eggs, 1 at a time, beating well after each addition. Add sugar and vanilla sugar in batches. Beat batter for a few minutes until mixture is light and foamy. Mix in white wine.
Combine flour, cinnamon, baking powder, and salt in a bowl. Mix flour mixture into egg mixture quickly on low speed. Fold in hazelnuts and chocolate chips. Pour batter into the prepared baking pan and level with the back of a spoon.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Recipe Yield

12 servings

Recipe Note

You can bake this delicious nut cake from Tyrol in a fluted tube pan (such as Bundt®) or loaf pan. It is moist and will last a few days (if you can keep the family away from it). Hazelnuts are my favorite, but you can use walnuts as well.

Alternatives to this recipe

Tyrolean Nut Cake (Tiroler Nusskuchen)