Spiced Hazelnut and Lingonberry Bundt Cake
This Spiced Hazelnut and Lingonberry Bundt Cake has a crunchy cinnamon and cardamom nut filling with tart lingonberry jam swirls. No one will guess that it is gluten-free!
Equipment
- 10-cup Bundt Pan
Ingredients
Cake Batter:
- 1 ½ cups blanched almond flour
- 1 ½ cups gluten-free flour blend, such as King Arthur ‘Measure for Measure’
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Finely grated zest of 1 lemon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup unsweetened almond milk, room temperature
Spiced Hazelnut Filling:
- ½ cup toasted hazelnuts, skins removed and finely chopped
- ¼ cup unsalted butter, softened
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cardamom
Assembly and Finishing:
- ⅓ cup lingonberry jam
- Confectioner's sugar, for dusting
Instructions
Cake Batter:
- Preheat oven to 325°.
- Prepare a 10-cup Bundt pan with non-stick baking spray or oil.
- In a large bowl, combine the almond flour, gluten-free flour blend, salt, baking soda, baking powder and lemon zest; set aside.
- In a stand mixer bowl, cream together the ½ cup butter and 1 cup granulated sugar until light and fluffy. Scrape down sides of bowl and mix in eggs 1 at a time. Add extracts and beat again until well-mixed.
- Add ⅓ of the flour mixture to the batter until well-combined. Scrape the sides of the bowl and mix in ½ of the almond milk. Repeat with remaining flour and milk, ending with the flour. Beat on medium speed for 30 seconds.
Spiced Hazelnut Filling:
- In a small bowl combine the hazelnuts, ¼ cup butter, brown sugar, and spices until well-mixed.
Assembly:
- Spoon ⅓ of the batter into the bottom of the Bundt pan in an even layer.
- Spoon ½ of the lingonberry jam on top of the batter in a ring.
- Top the jam with ½ of the spiced hazelnut filling.
- Repeat with remaining batter, jam, and nut filling, ending with the last third of the batter. Smooth the top and place pan in the oven.
- Bake for about 45 minutes or until a wooden tester inserted in the cake comes out clean. Remove from oven and cool in pan.
- Invert cake onto a plate or platter and dust with confectioner's sugar to serve, if desired.
Notes
Tips for Success:
- Use a baking spray oil for coating the pan to prevent the cake from sticking, especially if your pan has grooves.
- Raspberry jam is a delicious substitute for lingonberry if you do not have that on hand.
- Walnuts, pecans or almonds can be used in place of hazelnuts, either raw or toasted for extra flavor.
- This cake is suitable as a coffee cake for Fika, breakfast or brunch or as a dessert!
- Store extra cake wrapped tightly in plastic or foil in the refrigerator for several days. The almond flour keeps the cake nice and moist!
Servings: 12