Recipe

Sour Cream Hazelnut Bundt Cake Recipe

Add Step-by-Step Photos	Rachaelke / All my dishes 2 years, 5 months ago Elegant dish that is easy to make and perfect to serve anytime! (From Cooking Light) Prep:10m Cook:55m Servings:14	Rachaelke
	italian cake

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Ingredients

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

Preheat oven to 350°.

Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

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.

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.

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.

Yield: 14 servings (serving size: 1 slice)

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