Recipe

Sour Cream-hazelnut Bundt Cake Recipe

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Ingredients

Directions

Step #1 Preheat oven to 350°.
Step #2 Coat a 12-c Bundt pan with cooking spray; dust with breadcrumbs.
Step #3 Place granulated sugar & butter In a large-ish bowl; beat with a mixer at medium speed until well mixed (about 2 mins).
Step #4 Add eggs, 1 at a time, beating well after each addition.
Step #5 Add vanilla & sour cream; beat until well mixed.
Step #6 Lightly spoon flour into dry measuring c, & level with a knife.
Step #7 Combine flour, baking powder, baking soda, & salt in a medium bowl, stirring with a whisk until well mixd.
Step #8 Add flour mixture to sugar mixture, stirring just until mixd.
Step #9 Spoon half of batter into prepared Bundt pan; sprinkle evenly with hazelnuts.
Step #10 Drop small spoonfuls of chocolate spread over nuts.
Step #11 Spoon remaining batter over chocolate spread; swirl batter using the tip of a knife.
Step #12 Bake at 350° for 55 mins or until a wooden pick inserted in center comes out clean.
Step #13 Cool in pan on a wire rack for 15 mins; remove cake from pan.
Step #14 Cool completely on a wire rack.
Step #15 Sprinkle top cake with powdered sugar.
Enjoy the Sour Cream-Hazelnut Bundt Cake recipe

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