Tuesday, March 6, 2012

Sour Cream-Hazelnut Bundt Cake

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Hi friends ☺!
I've got a recipe for a cake that you can have for breakfast, brunch or even dessert. The best part is you can freeze it up to a month and thaw at room temperature when you're ready for a great treat! A hidden surprise is that it has one of my favorites ---- > Nutella!

Sour Cream - Hazelnut Bundt Cake {adapted from Cooking Light}
  • 1 1/2 cups organic sugar
  • 1/2 cup of softened unsalted butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 (16 oz.) carton of fat free sour cream
  • 2 1/2 cups AP flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp (or more to taste) softened Nutella spread
  • Powdered sugar for topping

1. Preheat oven to 350F.
2. Spray a Bundt pan with cooking spray.
3. Beat granulated sugar and butter in a large bowl on 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 combined.
4. Combine flour, baking powder, baking soda and salt in a medium bowl. Stir with a whisk until well combined. Add flour mixture to sugar mixture until well combined.
5. Pour half of the batter into prepared Bundt pan, then drop spoonfuls of Nutella spread over the batter. Pour remaining batter over the spread; swirl batter using the tip of a knife.
6. Bake at 350F for about 55 minutes or until a wooden pick inserted into center comes out clean.
7. Cool in pan on a wire rack; remove cake from pan.
8. Cool completely on a wire rack; sprinkle cake with powdered sugar.

[293 calories per serving]


Day 5 *Smile*
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