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Sour Cream-Hazelnut Bundt Cake

Randy Mayor; Melanie J. Clarke
Yield 14 servings (serving size: 1 slice)
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

Nutrition Information

  • calories 293
  • caloriesfromfat 30 %
  • fat 9.8 g
  • satfat 4.8 g
  • monofat 3.6 g
  • polyfat 0.7 g
  • protein 5.4 g
  • carbohydrate 46.1 g
  • fiber 1 g
  • cholesterol 51 mg
  • iron 1.4 mg
  • sodium 226 mg
  • calcium 82 mg

How to Make It

  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.