Sour Cream-Hazelnut Bundt Cake

Sour Cream-Hazelnut Bundt Cake (Adapted from CL)

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla
16 ounces sour cream
3 tablespoons Nutella
1/3 cup chopped toasted hazelnuts
confectioners' sugar, for dusting

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing until well combined after each. Mix in vanilla and sour cream until blended. Add dry ingredients and mix just until combined.

Scoop about half of the batter into a 12 cup bundt pan coated with nonstick spray (preferably spray with flour added like Baker's Joy). Drop small spoonfuls of the Nutella all over the center of the batter. Sprinkle the chopped hazelnuts on top of the Nutella. Scoop remaining batter on top and swirl the batter gently using a butter knife - using a spatula, smooth the top of the batter.

Place pan into the oven and bake until a wooden skewer placed in the center comes out mostly clean with a few moist crumbs attached, about 50 to 60 minutes. Remove from the oven and place pan on a wire rack to cool for 10 minutes. Invert cake onto a wire rack to cool completely. Dust with confectioners' sugar just before serving.

Makes about 12 to 16 servings.

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