Honey Hazelnut Whole Wheat Pound Cake

I was looking for a nice pound cake recipe and found this one on joy the baker. It sounded nice but I had that bag of hazelnut meal I really wanted to use so that was added as well. The honey and hazelnut make a nice combination and the whole heat flour brings it all together. This makes a comforting sweet nutty cake.

Honey Hazelnut Whole Wheat Pound Cake

1 cups white whole wheat flour or whole wheat pastry flour

1 cup hazelnut meal

2 teaspoons baking powder

3/4 teaspoon salt

180 gr (1 1/2 sticks) butter

1 cup sugar

1/2 cup honey

2 teaspoons vanilla extract

3 large eggs

1 cup buttermilk

Preheat oven to 180 degrees C. Butter and flour the loaf pan and.

Whisk the flour, baking powder and salt together in a small bowl and set aside.

In the bowl of an electric stand mixer, whip the butter, sugar and honey on medium speed until light and fluffy, about 3 to 4 minutes. Add the vanilla extract. Add the eggs one at a time, beating for about one minute after each addition. Scrape down the bowl as needed. Add the dry mixture and buttermilk in three additions, beginning and ending with the dry ingredients. Stop the mixer and scrape the bottom of the bowl with a spatula to make sure everything is evenly incorporated.

Transfer the batter to the prepared pans. Smooth the top down and bake the cake for about hour (I lowered the temperature after an hour and baked the cake for another 30 minutes). The cake will be a lovely golden brown and a thin knife inserted into the center of the cake will come out clean.

Let the cake cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Original from: Joy The Baker