Thursday, September 8, 2011

Sour Cream-Hazelnut Bundt Cake

Yields 14 servings
Cooking spray
1 tablespoon dry breadcrumbs
1 1/2 cups granulated sugar
1/2 cups butter, softened
2 large eggs
1 teaspoon vanilla extract
1 (16 oz.) carton low-fat sour cream
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teasponn baking soda
1/4 teaspoon salt
1/4 cup chopped hazelnuts, toasted
3 tablespoons chocolate-hazelnut spread (such as Nutella)

For decoration:
1 teaspoon powdered sugar, or Chocolate ganache and additional chopped toasted hazelnuts

Preheat oven to 350 degree F.  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 mixutre to sugar mixture, stirring just until combined.
Spoon half batter into prepared bundt pan; sprinkle evenly with hazelnuts.  Drop small spoonsfuls of chocolate spread over nuts.  Spoon remaining batter over chocolate spread; swirl batter using the tip of a knife. 
Bake at 350 degree for 40-50 minutes or until a wooden toothpick inserted in center comes out clean.  Cool in a pan on a wire rack for 15 minutes, remove cake from pan.  Cool completely on a wire rack.  Sprinkle cake with powdered sugar or drizzle chocolate ganache on top and then sprinkle chopped hazelnuts over the ganache.

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