Summary

Ingredients

• 250 g butter
• 200 g suar, white
• 3 egg (s)
• 350 g flour
• 1 packet baking powder
• 2 tablespoon vanilla sugar, homemade or 1 sachet vanilla sugar
• 1 cup sour cream or sour cream
• 150 g hazelnuts, chopped
• 150 g cane suar, brown
• 2 teaspoons cinnamon powder
• Fat for the shape
• Breadcrumbs for the mold
• Icing sugar for dusting

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Instructions

1. Butter (room temperature, maybe a few seconds in the microwave). Mix the sugar and vanilla sugar with the mixer or food processor until frothy.
2. Gradually stir in the eggs and sour cream. Beat again on the highest level until frothy. Mix flour and baking powder and finally stir in briefly (!).
3. Mix the brown sugar, chopped nuts, and cinnamon in another bowl. Grease a wreath form or springform pan with a tube base insert (22, 24 or 26 cm, approx. 2 l content) and sprinkle with breadcrumbs.
4. Pour half of the batter into the pan and pull it up a little on the edge so that a small groove is formed. Fill the sugar-nut mixture into the ditch, leaving the edge free if possible. Spread the rest of the batter on the filling and smooth it out.
5. Bake in the preheated oven (top / bottom heat: 200 ° C, convection: 175 ° C, gas: level 3) for about 1 hour. Let the cake cool a little in the pan. Turn out of the tin onto a wire rack and let cool down completely. Dust with powdered sugar.