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Sour Cream Hazelnut Bundt Cake Recipe

Ingredients

How to make it

  • 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)

Reviews & Comments 1

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  • chefmeow 16 years ago
    Yummy with a capital Y. This sounds decadent. Will be making soon.
    Was this review helpful? Yes Flag

The Cook

rachaelke Oxnard, CA

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