Sour Cream-Hazelnut Bundt Cake Recipe

Name: Sour Cream-Hazelnut Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 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.

952

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cooking spray, 1 tablespoon dry breadcrumbs, 1 1/2 cups granulated sugar, 1/2 cup butter, softened, and more.

Yes, Sour Cream-Hazelnut Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream-Hazelnut Bundt Cake

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