Friday, December 28, 2007

Sour Cream-Hazelnut Bundt Cake

Here is my first posting. I feels weird posting and not just reading other bloggers postings. I must admit that while I love to cook/bake, I tend try other people's recipes rather than making up my own concoctions. So just so you know, most of the time you will be seeing me credit others or link to their site but rest assure that my postings have been tested in my own kitchen before delivering! ENJOY!

Photo courtesy of Cooking Light

I did add about half of a small jar of Nutella instead of the 2 tablespoons suggested! I mean really....what can 2 tablespoons of Nutella do anyways?!

Sour Cream-Hazelnut Bundt Cake
adapted from Cooking Light (via Sugar Rush)

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)

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.

Yield: 14 servings (serving size: 1 slice)

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