Sour Cream Boozy Hazelnut Bundt Cake #BundtBakers
The boozy hazelnuts are a hidden surprise in this Sour Cream Boozy Hazelnut Bundt Cake.
- 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 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
Preheat oven to 350.
Coat a 12-cup bundt pan with cooking spray and sprinkle with bread crumbs.
Place sugar and butter in a mixing bowl and beat at medium speed for about 2 minutes. Add the eggs one time, beating after each addition. Add the vanilla and the sour cream and beat until well blended.
To measure the flour spoon into a measuring cup and level with a knife. Add the flour, baking powder, baking soda and salt into a bowl and whisk to combine. Add this to the sugar mixture and mix until just combined.
Spoon half the batter into the bundt pan and sprinkle with the hazelnuts. Drop the Nutella by small spoonfuls on top of the hazelnuts. Spoon the rest of the batter over the top. You can swirl with a knife if you'd like.
Bake at 350 for 55 minutes or until a wooden skewer inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes, then remove the cake from the pan. Allow to cool completely before dusting with powdered sugar.
Calories: 370kcal | Carbohydrates: 57g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 159mg | Potassium: 121mg | Fiber: 1g | Sugar: 32g | Vitamin A: 330IU | Vitamin C: 0.2mg | Calcium: 39mg | Iron: 2mg