Sour Cream-Hazelnut Bundt Cake

By yollymg

Ingredients

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Details

Servings 14
Adapted from find.myrecipes.com

Preparation

Step 1

Crust:
1 cup all-purpose flour, divided
3 1/2 tablespoons ice water
1 teaspoon fresh lemon juice
3 tablespoons ground pecans, toasted
2 tablespoons powdered sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
Cooking spray


Filling:
1 cup fat-free sour cream
1/3 cup granulated sugar
2 tablespoons molasses
1 1/2 teaspoons pumpkin-pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large egg whites
1 large egg
1 (15-ounce) can pumpkin


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.