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.