Imagine sinking your teeth into a slice of pure bliss - a golden, moist pound cake studded with sweet dried apricots and crunchy hazelnuts that promises to transform an ordinary day into an extraordinary culinary experience. This Apricot Hazelnut Pound Cake isn't just a dessert; it's a symphony of flavors that will transport you to a world of indulgence, where every bite tells a story of rich, buttery goodness and delightful texture.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped dried apricots
- 1 cup chopped hazelnuts
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer. Beat for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in chopped dried apricots, chopped hazelnuts, and vanilla extract, distributing them evenly throughout the batter.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with a light glaze if desired.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for the smoothest, most even batter.
- Don't Overmix: Mix ingredients just until combined to keep the cake tender and prevent a tough texture.
- Use Fresh Ingredients: Choose high-quality dried apricots and freshly roasted hazelnuts for the most vibrant flavor.
- Check for Doneness: A toothpick with a few moist crumbs is perfect - avoid overbaking, which can dry out the cake.
- Cooling is Crucial: Let the cake cool completely before slicing to maintain its delicate structure and prevent crumbling.
- Storage Tip: Wrap the cooled cake tightly in plastic wrap to keep it moist for up to 3-4 days at room temperature.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 7g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 110mg
