Pear and Hazelnut Pound Cake with Cinnamon

By yumbelo · 8 servings · 80 minutes

Ingredients

• 200 g Butter, softened
• 200 g Sugar
• 1 Packung Vanilla sugar
• 4 Stück Eggs, size M
• 250 g Wheat flour
• 2 TL Baking powder
• 1 Prise Salt
• 80 ml Milk
• 80 g Hazelnuts, ground
• 2 Stück Pears, ripe
• 1 Stück Lemon, zest
• 1 TL Cinnamon
• 2 EL Powdered sugar for dusting

Method

1. Preheat the oven to 175 °C conventional heat and grease a 24 cm springform pan and line it with baking paper.
2. Peel the pears, quarter them, remove the cores and cut them into small cubes.
3. Beat the butter, sugar, vanilla sugar and salt with a hand mixer for about 5 minutes until creamy.
4. Beat in the eggs one at a time until the mixture is light and fluffy.
5. Mix the flour, baking powder and cinnamon, then stir them into the butter mixture alternately with the milk until a smooth batter forms.
6. Fold in the ground hazelnuts, the lemon zest and the pear cubes.
7. Pour the batter into the pan, smooth the top and bake in the preheated oven for about 55 to 60 minutes. Do a skewer test with a wooden stick: it should come out dry.
8. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack and let it cool completely.
9. Before serving, dust with powdered sugar and cut into eight pieces.