Cinnamon Hazelnut Bundt Cake with Brown Butter Glaze has such amazing flavor. It’s such a pretty cake and wonderfully simple to make, too!
Cinnamon Hazelnut Bundt Cake
One of my favorite recipes in my cookbook is a cookie that features cinnamon and hazelnut. It’s such a simple flavor combination, but it’s one that works really, really well.
I thought to revisit that tasty pair in cake form with this Cinnamon Hazelnut Bundt Cake with Brown Butter Glaze. As much as I love to bake Bundt cakes, I took that route to deliciousness and ended up with this beauty. And I have to say that it is so, so good. In fact, it’s now officially on my list of favorite cakes.
Topping off this cake is one of my favorite glazes. I borrowed it from the recipe for Brown Butter Pound Cake from the archives. It combines brown butter (which I love) with cream cheese (and you know I adore that!) for a sweet, flavorful glaze that pairs so wonderfully with the flavors of this cake.
To put it simply, I love everything about this cake. The sweet, nutty flavor is just fantastic. It’s soft yet dense, giving it a significant feel. Plus, it’s simple to make and pretty to boot!
What You’ll Need
This beautiful cake is made mostly with basic baking ingredients. Here’s what you’ll need:
For the cake:
- All-purpose flour
- Cinnamon: Use your favorite ground cinnamon, as the flavor will be strongly featured in this cake.
- Baking powder
- Baking soda
- Butter: I always bake with unsalted butter so I can control the amount of salt in the recipe.
- Brown Sugar: Light or dark brown sugar will work for this cake.
- Vanilla extract: Feel free to substitute another extract if you like.
- Milk: Whole milk works best, but I’ve also made this cake with 2%.
- Hazelnuts: Toasting the hazelnuts will give them a bolder, richer flavor. Toast them for about 15 minutes at 350°F. If your hazelnuts have the skins on them, rub them with a damp towel after toasting to remove the skins. Alternatively, you can purchase blanched hazelnuts.
For the glaze:
- Cream cheese: Full fat cream cheese works best. Be sure to bring it to room temperature for a smooth glaze.
- Confectioners’ sugar: Sift the sugar to avoid lumps in the glaze.
- More hazelnuts: Use these to garnish the finished cake.
How to Make Cinnamon Hazelnut Bundt Cake
This amazing cake is a variation of my go-to yellow Bundt cake. A couple of tweaks plus some cinnamon and hazelnuts, and here we are! As is the case with that yellow version, this cake mixes quickly and easily. You’ll need a few mixing bowls, a hand or stand mixer, a heavy saucepan (or skillet), and a 10- or 12-cup Bundt pan.
To make the cake:
Prepare for baking. Heat the oven to 350°F. Use your preferred method to grease the Bundt pan generously so that every nook and cranny is covered. I like to use a cooking spray with flour, like Baker’s Joy or Pam Baking.
Combine the dry ingredients. I like to use a whisk to mix the flour, cinnamon, salt, baking powder, and baking soda.
Mix the wet ingredients. Use an electric mixer on medium speed to cream the butter and sugars. Next, beat in the eggs, one at a time, and then mix in the vanilla.
Combine the wet and dry ingredients. Reduce the mixer speed to low, and then add the flour mixture in three portions, alternating with two portions of the milk. Mix just until combined or a few streaks of flour remain. Stir in the hazelnuts.
Bake the cake. Transfer the batter to the prepared pan, and use a spatula to spread it evenly. Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean.
Cool the cake. Place the pan on a wire rack and let it cool for 20 minutes. Then flip the cake onto a serving plate or a wire rack to continue cooling.
To make the glaze:
Brown the butter. Place the butter in a saucepan or a skillet over medium heat. Allow the butter to melt and then continue cooking (stirring occasionally) until it begins to foam. You’ll see brown specks begin to form at the bottom of the pan, and you’ll start to smell a nutty aroma. Turn off the heat and transfer the butter to a mixing bowl to let it cool completely.
Make the glaze. Once the butter has cooled and solidified, add the cream cheese and beat until fluffy. Then beat in the confectioners’ sugar. Gradually beat in the milk until the glaze is thick but pourable.
Finish the cake. Top the cooled cake with the glaze. Sprinkle additional chopped hazelnuts over the top.
Tips for Success
- Measure accurately. Use a kitchen scale to measure by weight if possible. Otherwise, use the spoon and sweep method to measure the dry ingredients and sugars.
- Use a light-colored, metal Bundt pan. This type of pan will give you the best results. A 10-cup pan will work, but use a 12-cup pan if you’re concerned about potential spills.
- Grease the pan generously. Be sure to get every bit of the pan covered, especially in an intricately designed pan. You can grease and flour the pan, or use a cooking spray with flour.
- Don’t over-brown the butter. Keep a close eye on it as you start to see browned bits, as those can go from browned to burned pretty quickly.
- Don’t skip the cooling times. Factor in plenty of time to allow the cake and the browned butter to cool as directed.
- Scale the glaze if you like. I’m kind of a sucker for plenty of glaze on a Bundt cake. If you’d like a little less, then feel free to use the ingredient quantities in the pound cake recipe.
- For more tips, see my Tips for Baking Bundt Cakes.
How to Store Leftovers
This Cinnamon Hazelnut Bundt Cake will keep tightly covered in the refrigerator for up to 3 days. Set the cake out at room temperature for about 2 hours before serving.
For longer storage, wrap the cake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator. For best results, freeze the cake without the glaze.