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Sour Cream Hazelnut Bundt Cake
That ribbon of Nutella running through this Sour Cream Hazelnut Bundt Cake makes it irresistible!
Ingredients
- 1 tablespoon dry breadcrumbs
- 2 1/2 cups (300 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 16 ounces (454 g) fat-free sour cream
- 1/4 cup (44 g) chopped hazelnuts, toasted
- 2 tablespoons chocolate-hazelnut spread, like Nutella
- confectioners' sugar, for garnish
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Instructions
- Preheat oven to 350°F (175°C). Spray a 12-cup Bundt pan with cooking spray. Dust with breadcrumbs.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the sugar and butter until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and sour cream.
- Gradually add the flour mixture, mixing just until combined.
- Transfer half of the batter into the prepared pan, and spread evenly. Sprinkle evenly with the hazelnuts.
- Drop the chocolate-hazelnut spread by small spoonfuls on top of the nuts.
- Spoon the remaining cake batter over the chocolate-hazelnut spread. Using a knife, swirl the batter and Nutella.
- Bake for 55-60 minutes, or until a pick inserted into the center comes out clean.
- Cool in the pan on a wire rack for 15 minutes. Then, remove the cake from the pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.
Notes
- Recipe adapted from Cooking Light.
- Store in an airtight container at room temperature up to 4 days.
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