Sour Cream-Hazelnut Bundt Cake

• 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

1. Preheat oven to 350u0b0.
2. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
3. 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.
4. 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.
5. 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 350u0b0 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.

cooking spray, breadcrumbs, sugar, butter, eggs, vanilla, sour cream, flour, baking powder, baking soda, salt, hazelnuts, chocolatehazelnut, powdered sugar

Taken from www.myrecipes.com/recipe/sour-cream-hazelnut-bundt-cake (may not work)