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Nutmeg Pecan Butter

Almond hazelnut spread Recipe

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Ingredients
  

  • 1 cup almond hazelnut spread
  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  • In a large bowl, cream together the AHS, butter, and sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
  • In another bowl, whisk together the flour, baking powder, and salt.
  • Gradually add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture.
  • Mix just until incorporated.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.