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.

Martha Condra
Recipe by Cooking Light November 2004

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Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
14 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

293 calories; calories from fat 30%; fat 9.8g; saturated fat 4.8g; mono fat 3.6g; poly fat 0.7g; protein 5.4g; carbohydrates 46.1g; fiber 1g; cholesterol 51mg; iron 1.4mg; sodium 226mg; calcium 82mg.