Sunday, May 24, 2009

Healthy Recipe: Sour Cream-Hazelnut Bundt Cake

Now, you wouldn't normally see cakes listed as healthy recipes, but this one is from Cooking Light magazine (November '04). Keep in mind that it's still not as healthy as some other dessert choices, but if you are wanting to make cake - this one would be lighter and a better choice than most of the cakes on my other blog! Since it doesn't have any frosting, that helps keep the fat and calories lower too.

I can vouch that this is a yummy cake! Not too rich, but a nice flavor.

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-oz) 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 Nutella
1 teaspoon powdered sugar

1. Preheat oven to 350.

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 Nutella over nuts. Spoon remaining batter over Nutella; swirl batter using the tip of a knife. Bake at 350 for 55 minutes or until a toothpick 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. 14 servings (1 slice each)

293 cal., 9.8 g fat, 1 g fiber, about 6 WW pts

Depending on why I'm making this cake, I sometimes add more hazelnuts and Nutella and use low fat sour cream instead of fat-free. Of course, that increases the fat and calories!

I hope you get a chance to try out and let me know what you think! I will also be linking this recipe up to my other blog's Cake Week links.

Lisa :)


  1. I imagine it's a pretty cake when sliced too.

  2. Ohhhh, I must stay away from this one. It's not the cake that would stumble me,it is the Nutella! I could eat it by the spoonful, and that most certainly would not help the weight The cake sounds like it would look beautiful. I'll stick to the Sugar free skinny carmel lattes....and dream of the nutella. :)


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