I’ve been making this recipe from Cooking Light for years. The sour cream cake itself is really good, then you have the added bonus of a tunnel of Nutella. Now let’s be honest – I always use more Nutella than the recipe calls for (yet somehow it’s never enough).

Ingredients

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

Preparation

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.