Oregon hazelnut swirl coffee cake
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Oregon hazelnut swirl coffee cake
  Oregon    Coffee    Cakes  
Last updated 6/12/2012 12:45:51 AM. Recipe ID 5849. Report a problem with this recipe.
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      Title: Oregon hazelnut swirl coffee cake
 Categories: Cakes
      Yield: 1 10" cake
 
    1/2 c  Solid vegetable shortening
  1 1/2 c  Sugar
      5    Eggs
      3 c  Sifted all-purpose flour
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
      1 c  Dairy sour cream
    1/4 c  Milk
      2 ts Vanilla
  1 1/2 c  Roasted & ground hazelnuts
           -(Oregon hazelnuts)
    1/2 c  Sugar
      6 tb Unsweetened cocoa
 
  Cream shortening with 1-1/2 cups sugar. Add eggs, one at a time,
  beating well after each. Sift together flour, baking soda, baking
  powder and salt. Stir into the creamed mixture alternately with sour
  cream, milk and vanilla. Pour half the batter into a greased and
  floured 10-inch tube pan. Combine nuts, 1/2 cup sugar and cocoa.
  Sprinkle half the cocoa mixture over batter in pan. Spoon remaining
  batter over cocoa mixture, then sprinkle with remaining cocoa
  mixture. With a metal spatula, cut through batter to swirl in cocoa
  mixture slightly. Bake in a 350 oven for 1 hour, or until cake tests
  done. Cool in pan about 10 minutes before turning out. Cool on rack.
  
  * COOKFDN brings you this recipe with permission from: * Oregon
  Hazelnut Industry and The Hazelnut Marketing Board
 




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Recipe ID 5849 (Apr 03, 2005)

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