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Raspberry Hazelnut Bundt Cake

A delicious cake with the flavors of brown sugar, raspberries and crunchy toasted hazelnuts. Drizzled with a vanilla glaze, this cake hits the perfect not-too-sweet-balance.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories:
Author: Denise Bustard

Ingredients

Cake

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups brown sugar lightly packed
  • 1 ¼ cup vegetable oil see note below
  • 3 eggs lightly beaten
  • 2 teaspoons vanilla extract
  • 2 cups fresh raspberries rinsed and dried
  • 1 cup hazelnuts toasted and coarsely chopped

Glaze

  • 1 cup icing sugar
  • ½ teaspoon vanilla extract
  • 2-4 tablespoons milk

Instructions

Cake

  • Pre heat oven to 325 F. Spray a bundt cake pan with spray oil and sprinkle with flour until completely coated.
  • In a large bowl, combine flour, baking soda, salt and sugar. In a separate bowl, combine the the oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients and mix well. Fold in the hazelnuts and raspberries, mixing gently to not break up the raspberries too much. Spoon into the bundt pan, distributing evenly.
  • Bake for one hour and twenty to thirty minutes, until top of cake is lightly browned and a toothpick comes out clean. Cool completely in pan before transferring to a plate or cake stand.

Glaze

  • In a medium bowl combine icing sugar and vanilla. Beat in milk, one tablespoon at a time, until glaze reaches desired consistency. Transfer to a ziplock bag or icing bag, snip the corner, and drizzle over cake.

Notes

If you would prefer a healthier version of this cake, you can sub up to ¾ cup of vegetable oil with full fat plain yogurt.  Make sure to mix the oil-yogurt-egg-vanilla mixture really well, and be careful not to overcook, as this version is slightly drier than the original.