member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Sour Cream-Hazelnut Bundt Cake


    Source of Recipe


    Internet

    Recipe Introduction


    The moist cake is enhanced by the hidden surprise of crunchy hazelnuts and chocolate-hazelnut spread. Bake the cake up to two days ahead of the brunch, and store at room temperature. Or bake it up to a month ahead, and freeze; thaw at room temperature.

    List of Ingredients




    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 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

    Recipe



    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)


 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |