Wednesday, May 30, 2007

Sour Cream Hazelnut Bundt Cake

Biscuit, our pup, has his weekly agility course tomorrow and my husband volunteered me to make muffins for the whole gang - I was going to make 3 batches of 12 (2 batches for the course and 1 for us)! To tell you the truth, I would far rather make a cake than make 3 batches of muffins and be stuck in front of the stove all evening. I am sure Frederic, our trainer, will not mind at all that I made the executive decision to change the treats from muffins to a cake! I doubt he'll even remember that I was supposed to make muffins...

I've actually made this recipe quite a few times in the past and I keep coming back to it because it's so yummy and easy to make. The layer of nutella and hazelnuts makes it elegant enough to serve to company but at the same time it's casual enough to make for a weekday treat or to bring to a BBQ!

I do make one quite significant change to the recipe (and to the amounts of fat and calories!) - I add about half of a small jar of Nutella instead of the 2 tablespoons suggested! I mean seriously....how far can you go with 2 tablespoons of Nutella anyways?! Just my opinion!

Picture Courtesy of Cooking Light

Sour Cream-Hazelnut Bundt Cake
Cooking Light

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)
1 teaspoon powdered sugar

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)

NUTRITION PER SERVING - CALORIES 293(30% from fat); FAT 9.8g (sat 4.8g,mono 3.6g,poly 0.7g); PROTEIN 5.4g; CHOLESTEROL 51mg; CALCIUM 82mg; SODIUM 226mg; FIBER 1g; IRON 1.4mg; CARBOHYDRATE 46.1g

7 comments:

cheryl said...

Looks like a great blog. what a great mom you have!

Cheryl said...

Love the new blog and the name. That looks like a great cake, what a lucky group to have you.

erinlovesmarc said...

thanks Cheryl :)

Clover said...

Yum! The addition of Nutella sounds fantastic!

Culinarily Curious said...

That is LIGHT? (Perhaps, with two tablespoons of Nutella, but I'm with you... two tablespoons is a TEASE). It looks yummy... can't wait to try it!

Kristen said...

This sounds really tasty!

Liliana said...

My husband and two teenage daughters absolutely love Nutella! The two large jars I buy from Costco don't even last a week!

I definitely have to bake this cake!!

Liliana