An entire cup of sour cream in this Nutella Sour Cream Coffee Cake insures a tender end result. Not only does this cake feature a tunnel of Nutella and chopped hazelnuts throughout the inside of the cake, but the finished cake is also garnished with drizzled Nutella and more chopped hazelnuts. In other words, it’s heaven in coffee cake form.

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Grab your favorite coffee or tea and prepare to enjoy a slice of this amazing Nutella Sour Cream Coffee Cake. Remember back in the late 1980s or early 90s some company made a boxed “tunnel of fudge” cake mix? Ironically it was a favorite at both my house growing up as well as my husbands. This coffee cake? Totally reminds me of it! Only instead of boring ‘ol fudge, the tunnel inside this coffee cake is of Nutella and chopped hazelnuts. If you can stop yourself at just one slice, I bow down to your willpower.

An entire cup of sour cream in this Nutella Sour Cream Coffee Cake insures a tender end result. Not only does this cake feature a tunnel of Nutella and chopped hazelnuts throughout the inside of the cake, but the finished cake is also garnished with drizzled Nutella and more chopped hazelnuts. In other words, it’s heaven in coffee cake form.

This Nutella Sour Cream Coffee Cake joins my list of other coffee cake favorites – like my Mango Coffee Cake, Chocolate Chip Sour Cream Coffee Cake and Strawberries and Cream Coffee Cake – perfect for a leisurely weekend brunch, a holiday breakfast or, if you’re like me, a made ahead weekday breakfast treat for your family. Feel free to make it the night before and hide it under a cake dome until morning as it keeps beautifully.

Nutella Sour Cream Coffee Cake
Ingredients
Coffee Cake
- 1/2 cup butter softened + more to prepare pan
- 1-1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 16 ounces sour cream
- 2-1/2 cups flour + additional to prepare pan
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped hazelnuts
- 1 cup Nutella
Hazelnut Topping
- 1/3 cup Nutella
- 1/3 cup chopped hazelnuts
Instructions
- Preheat oven to 350 degrees.
- Prepare bundt pan by greasing with butter and coating with flour. Set aside.
- In the bowl of an electric mixer, cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and sour cream and beat together until well combined.
- Add flour, baking powder, baking soda and salt and mix until just combined.
- Add half of batter to prepared pan. Sprinkle with chopped hazelnuts and dollops of Nutella.
- Carefully cover hazelnuts and Nutella with remaining batter in an even layer.
- Bake for 55 minutes or until golden and a skewer inserted in the middle removes cleanly.
- Let cool for 15 minutes within pan before loosening and removing. Allow to cool on a wire rack.
- When cool, drizzle remaining Nutella over the top of coffee cake and garnish with hazelnuts.
Nutrition
I used store bought Nutella for this recipe, but if you’d like to really wow yourself and whoever is lucky enough to snag a slice of this Nutella Sour Cream Coffee Cake, you could easily substitute my homemade Dark Chocolate Hazelnut Spread. Nutella lovers also won’t want to miss this rich Flourless Nutella Cake, these ooey gooey Nutella S’mores Bars and this super fast Nutella Fudge.



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