Shelly's Recipe

SOUR CREAM HAZELNUT BUNDT CAKE

Category: Cakes

Cooking spray
1 tbsp dry breadcrumbs
1 1/2 cups sugar
1/2 cup butter, softened
2 large eggs
1 tsp vanilla extract
1 (16 oz) carton sour cream
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup chopped hazelnuts, toasted
2 tbsp chocolate-hazelnut spread (such as Nutella)
1 tsp powdered sugar

Preheat oven to 350. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

Place 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 the dry ingredients 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 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.