For years, I had no luck with Cooking Light’s recipes. Nothing ever turned out the way I had envisioned. I don’t know if they’ve changed or if I have, but I find myself enjoying their creations more and more. I stopped my subscription to their magazine years ago, but I have renewed and am enjoying it more than ever.
This recipe is not a new one, but from their 2004 archives. I accidentally found it online while I was hunting down a Nutella brownie recipe (which I still haven’t found). I’ve had it bookmarked for a while, but my chocolate/hazelnut love was recently stirred up again and I couldn’t get this recipe off my mind.
I love the texture of this cake. It’s a tad crunchy on the outside, and soft and moist and just wonderful on the inside.
When Quinn and I had our servings, I started with the non-chocolate portion while Quinn started with the chocolate part. I really wanted to work my way up to the chocolate and hazelnuts. The chocolate and hazelnuts inside are just enough to give the cake a little added burst of flavor.
This is the kind of cake that you can eat any time of day, from breakfast to a midnight snack. And, for those of us still trying to stick to our diets, you can take comfort in eating a Cooking Light recipe.
Ingredients
- 1 tablespoon dry breadcrumbs
- 2 & 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 & 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 16 ounces carton fat-free sour cream
- 1/4 cup chopped hazelnuts, toasted
- 2 tablespoons Nutella
- 1 teaspoon confectioners sugar
Instructions
Preheat oven to 350°. Spray a 12-cup Bundt pan with cooking spray. Dust with breadcrumbs.
Whisk together flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla and sour cream.
Gradually add flour mixture, mixing just until combined.
Transfer half of the batter evenly into prepared pan. Sprinkle evenly with hazelnuts. Drop Nutella by small spoonfuls on top of nuts. Spoon remaining cake batter over Nutella. Using a knife, swirl the batter and Nutella.
Bake for 55-60 minutes, or until a pick inserted into the center comes out clean.
Cool in pan on wire rack for 15 minutes. Then, remove cake from pan to wire rack to cool completely. Sprinkle with confectioners sugar.
Notes
Recipe adapted from Cooking Light.
April 6th, 2008 at 12:54 pm
Well, if it’s from Cooking Light, it must be good for you! It sure looks good!
April 6th, 2008 at 3:46 pm
Great. I need more of these yummy treats that have fewer calories
April 6th, 2008 at 4:56 pm
I actually had this recipe bookmarked a month or two ago but haven’t gotten around to making it. I hate it when you have recipes stockpiled up! But after seeing your pictures and hearing how you enjoyed it, this recipe just got bumped up in the que
April 7th, 2008 at 2:17 am
there’s just something about a picture of half-melted chocolate that makes me smile. of course, i’d prefer to be biting into said chocolate…
April 7th, 2008 at 5:38 am
Gorgeous shot! Hazelnuts and chocolate speaks of comfort to me. Your blog is very much about that. I love it!
April 7th, 2008 at 8:29 am
Fabulous image! I too have long given up on Cooking Light, thanks for the renewed interest. So, I wouldn’t be actually ruining my soon to be diet if I ate this morning, noon and night huh? If it works for you, it will work for me.
April 7th, 2008 at 11:20 am
My goodness, Jen. I can’t keep up with you – this is just fingerlicking!
April 7th, 2008 at 3:43 pm
I visit CL BB every day and never came up with recipe. I’ll have to try it. I’m sure everyone will enjoy.
April 7th, 2008 at 5:40 pm
Kitt, it is the best of both worlds. Delicious and light.
RecipeGirl, don’t we all?
amanda, I have so many recipes in my “to make” list. It’s really an unsurmountable task, but I keep trying to whittle away at it.
grace, I agree. Chocolate is great; gooey chocolate is fantastic.
Aran, thank you so much!
Kim, I don’t know about the morning, noon, and night part, but I ate it once a day without the guilt.
Thanks, Patricia!
Helene, I hope you like the cake!
April 8th, 2008 at 2:05 pm
This too funny! I just renewed my subscription of Cooking Light after many years of avoiding them. Mostly because I could not get the recipes to work for me. But your lovely bundt cake has renewed my faith in Cooking Light again. Yummy cake!
April 8th, 2008 at 6:13 pm
Gigi, what a coincidence! I hope you have good luck with the recipes.
April 8th, 2008 at 9:30 pm
That looks so good! I like the hidden surprise on the inside!
April 9th, 2008 at 10:48 am
“Crunchy on the outside, soft, moist and wonderful on the inside…” I’m sold.
And a Nutella Brownie recipe? Yum. “High ho the Derry O” a googling I will go (sounds delicious!)
April 9th, 2008 at 7:46 pm
Thanks, Kevin! Nutella and hazelnuts are my kind of surprise.
Sandie, I’m still looking for a good Nutella brownie recipe. Good luck with your search!
April 9th, 2008 at 9:20 pm
I have not renewed my subscription in years as my mother in law buys me the annuals but there are 2 cakes I make all the time from CL. On is a blueberry and cream cheese pound cake and the other is a apple cider cake, really good and moist! Spread the love darling with chocolate and hazelnuts, spread the love…I am all ears!
April 10th, 2008 at 8:40 am
Sour cream makes cakes exceptionally moist. My mom has a fool-proof blueberry and sour cream cake that I just love. This recipe sounds fantastic to me.
April 10th, 2008 at 9:34 am
Tartelette, both of those cakes sound delicious! I don’t get the annual recipes from them, although I’ve been seriously tempted. I’m sure you don’t have to worry about any shortage of chocolate and hazelnut coming from me. I can’t seem to help it!
S, I agree about the sour cream. It just does something magical to cakes. That blueberry and sour cream cake sounds wonderful!
April 14th, 2008 at 1:18 pm
Yum it looks so good and I can’t believe its light.
April 15th, 2008 at 10:14 am
Thanks, Katie! It certainly doesn’t taste “light,” either.
July 10th, 2008 at 2:57 pm
LOVE Cooking Light. And your blog!
July 10th, 2008 at 6:26 pm
Thanks, Jodie!