Sour Cream-Hazelnut Bundt Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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The moist cake is enhanced by the hidden surprise of crunchy hazelnuts and chocolate-hazelnut spread. Bake the cake up to two days ahead of the brunch, and store at room temperature. Or bake it up to a month ahead, and freeze; thaw at room temperature. Ingredients:
cooking spray |
1 tablespoon dry breadcrumbs |
1 1/2 cups granulated sugar |
1/2 cup butter, softened |
2 large eggs |
1 teaspoon vanilla extract |
1 (16-ounce) carton fat-free sour cream |
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup chopped hazelnuts, toasted |
2 tablespoons chocolate-hazelnut spread (such as nutella) |
1 teaspoon powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Add vanilla and sour cream; beat until well blended.
4. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk until well combined. Add flour mixture to sugar mixture, stirring just until combined.
5. Spoon half of batter into prepared Bundt pan; sprinkle evenly with hazelnuts. Drop small spoonfuls of chocolate spread over nuts. Spoon remaining batter over chocolate spread; swirl batter using the tip of a knife. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes; remove cake from pan. Cool completely on a wire rack. Sprinkle cake with powdered sugar.
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