Sour Cream-Hazelnut Bundt Cake
![Sour Cream-Hazelnut Bundt Cake recipe](https://baking-recipes.com/wp-content/uploads/2024/01/7e5ac81ba4ac733f4922fc253b027ccd.jpg)
Bundt cakes became popular in the 1950s and 1960s after the creation of the Bundt pan by Nordic Ware.
This is vegetarian recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Sour Cream-Hazelnut Bundt Cake
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
-
In a medium bowl, whisk together the flour, ground hazelnuts, baking powder, and salt.
-
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
-
Beat in the eggs, one at a time, then stir in the vanilla extract.
-
Gradually mix in the dry ingredients, alternating with the sour cream.
-
Pour the batter into the prepared bundt cake pan and smooth the top.
-
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
-
Dust with powdered sugar before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 38g13%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.