Sour Cream-Hazelnut Bundt Cake
I’ve always loved bundt cakes. They’re a quintessential American cake with its pretty flutted tube pans and they’re a symbol of comfort food ever since the pan debuted in the 1950’s. There are a variety of bundt cake recipes out there, from simple to decadent, from fruits to nuts to chocolate, from alcoholic to non-alcoholic cake, on and on. They are relatively easy to make provided that the pan is greased very well in order to get the cake turns out beautifully in the end.
When I make a bundt cake I like it moist and have a tight crumbs in the cake. With the addition of sour cream, most of the time the cake will turn out moist and have a distinct tangy flavor from the sour cream. Bundt cake could turn very dense and buttery too, but those are the characteristics of it.
Here is one of bundt cake recipes that I tried this week. It’s called Sour Cream-Hazelnut Bundt Cake. The cake has a Nutella filling mixed with chopped toasted hazelnuts. I added chocolate ganache and chopped hazelnuts for adornment in the end to provide a punch to the cake. It’s a big hit in my family because hazelnuts and chocolate go hand in had so well.
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.
*nyomot 1 slice, eh 2 slices ah…
Liz, fotonya bagus2, favorite gw yg paling atas, suka bgt ama cake stand-nya, jg background hijo di belakang itu. Emang warna dinding ya Liz?
Happy Chinese New Year yah.
hahahah…nyomot nya ragu2 amat Van
thanks yah…elo mau tau? ini gue foto diluar, pas gak ujan, cuma cloudy aja. nah ijo2 itu rumput say hahahha….
thanks for the happy CNY!
Comment by vania — January 25, 2009 @ 8:45 pm
ngilerrr liat penampakannya
bener bikin ngiler ya?
Comment by elsye — January 26, 2009 @ 8:11 am
You could totally pass that off as a breakfast cake…
i won’t argue with you Graeme
Comment by Graeme — January 26, 2009 @ 10:54 am
My children’s sitter would love this! Thanks for passing along the recipe. I’m gonna get my hands on some hazelnuts and make this for her….she deserves it!
hi Ingrid, thanks for stopping by too…i’m glad if you find it suitable for someone special
Comment by ingrid — January 26, 2009 @ 11:58 am
I have recently made a bundt cake too! I am so in love with the shape!! I’m grateful mine is a silicon bundt pan, so I feel safe about turning the cake over
xin nian kuai le Eliza!
does the silicon pan bake as deep color as the metalic one? i heard comments about silicon not being able to give us crust like regular pan does.
Comment by Mrs Ergül — January 26, 2009 @ 10:15 pm
oh, nutella. my one true love
Comment by Amanda — January 26, 2009 @ 10:16 pm
Wow, you turn the classic bunt into more sophisticated cake with the addition of hazelnut. Look really enak sekali!
Cheers,
Elra
memang enak sekali Elra, sayang udah abis
Comment by elra — January 27, 2009 @ 12:45 am
suka liat photonya, mau minta sepotong jauuuuh siy
Comment by retno — January 27, 2009 @ 9:07 am
Eliza, you just continue to amaze me. You take a fairly simple bundt cake and turn it into this amazing piece of art almost. It looks like it belongs in a 5 star restaurant. Or, on the front cover of a major food magazine. Wow, just beautiful!!
Chuck, thanks for your compliment. really, the cake just speaks for itself
Comment by chuck — January 27, 2009 @ 11:18 am
lah..lah.. lah.. udah pastiiiiiiii.. klo mampir kesini pasti ngileeer.. _ dan besok ini resep pasti beredar di rumah gue say hehehehe..
mudah2an elo suka Fit….
Comment by fitri — January 27, 2009 @ 12:33 pm
This sounds like a great cake! Thank you for sharing the recipe.
you’re welcome Gigi!
Comment by Gigi — January 29, 2009 @ 10:45 pm
Eliza,Selamat yach dikau menang DMBLGIT! fotonya cantik, kuenya juga….pengen bikin nich, cuma lagi diet…tunggu summer kali.
makasih Ross…kalo nunggu diet keburu lupa
Comment by Roossy Tirta — March 3, 2009 @ 2:20 pm
Congratulations in winning DMBLGIT February 2009. Makan-makan ya Liz
)
boleh…ditunggu aja ya
Comment by sefa — March 4, 2009 @ 12:43 am