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.
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
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.
This cake was a hit with my family; I was told it is the best cake I ever made. I added extra Nutella and left out the Hazelnuts because I couldn't find them. I will be making this again for a dessert potluck at work.
OH YEAH. What more can be said? This cake is FABULOUS. I took it to a friend's house for dinner and ate THREE pieces myself! Then I took the cake recipe and have made it my new default white cake in other recipes because it is AMAZING. Next time I would put a little more Nutella in the filling - I mean, if we're going there, LET'S GO THERE. I would recommend this cake for ANY occasion.
YUM YUM YUM. I found this recipe the day before Easter when I found out I had to bring a dessert for the holiday meal..it looked simple to make and with easy-to-use ingredients. I couldn't track down any hazlenuts at the grocery store, so I subtituted slivered almonds instead. The cake baked up nice and even, with a texture similar to poundcake. The Nutella ribbon was an awesome surprise to everyone who tasted it! I served the cake with Breyer's vanilla ice cream and fresh strawberries laced with sugar and orange liquor. The cake was a HUGE HIT at Easter dinner!!!
The cake was simple to put together and bake; came together with no presentation flaws at all. The smell was intoxicating with all the butter, sour cream, and hazelnuts. However, the cake portion of the cake was rather bland upon tasting. The texture was also a bit coarse, which I wasn't expecting, though not terrible. The hazelnut spread and hazelnuts in the center were like precious buried treasure in an otherwise fragrant but bland cake. I added an extra tablespoon of hazelnut spread and used lowfat instead of non-fat sour cream, but those were the only changes I made to the recipe. I'd likely make this again, but make some alterations to try to improve the less than flavorful cake. Maybe a touch of frangelico?
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