Nutella Sour Cream Coffee Cake

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings:

Calories: 455kcal

Author: Melanie Bauer | Melanie Makes

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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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.

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