Banana Hazelnut Bundt Cake

Banana Hazelnut Bundt Cake

Serve 10 to 12

Cake

10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for the pan
2 cups all-purpose flour
1 cup hazelnut flour
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 cup sour cream
3 large, extra-ripe bananas (about 1 2/3 cup)
4 large eggs
2 teaspoon pure vanilla extract
1/2 cup chopped, toasted hazelnuts (optional)
1/2 cup chopped bittersweet chocolate (optional)

Glaze

4 tablespoons unsalted butter
4 ounces cream cheese, at room temperature
1/2 cup confectioners’ sugar
Pinch salt
3 to 4 tablespoon milk, at room temperature

1. Preheat the oven to 350°F. Butter a 12 cup bundt pan. (Mine is nonstick but I always butter it just in case.) In a medium bowl, whisk together the all-purpose flour, hazelnut flour, baking powder, baking soda, salt, and cinnamon.

2. In a large bowl, whisk together the butter, the dark brown sugar, the granulated sugar, the sour cream until smooth. Whisk in the eggs, one at a time, then the vanilla extract. Add the flour mixture to the wet mixture and fold to combine. Fold in the hazelnuts and the chocolate. Transfer the batter to the prepared pan and bake it until a skewer inserted into the center comes out with moist crumbs attached, 50 to 60 minutes. Transfer the cake to a rack and let cool for 10 minutes, then flip the cake out onto a rack and let cool completely.

3. To prepare the glaze, melt the butter in a light-colored skillet over medium heat. Cook , swirling the pan often, until the milk solids have turned golden brown and the butter smells nutty, about 4 to 6 minutes. Immediately transfer the butter to a medium bowl. Make sure to scrape out the lovely browned bits in the pan. Let the butter cool to room temperature.

4. Add the cream cheese to the butter and beat with en electric mixer until smooth. Then add the confectioners’ sugar and salt and beat again until smooth. Then beat in just enough milk to create a thick but drippy glaze. Drizzle the cake with the glaze to serve.

Recipe@
http://lovecommacake.com/blog/2015/4/2/banana-hazelnut-bundt-cake

NB. Please see conversion chart for metric values.