Nutella, that irresistibly creamy chocolate and hazelnut spread is to Europe what peanut butter is to America. Just as every American grocery store has shelves filled with peanut butter, the same is true for European markets. From the largest super store to the smallest corner market, every merchant sells jars of this creamy goodness. Nutella is great on toast or crackers and I’ve even been known to eat it by the spoonful straight from the jar. So imagine my excitement when I came across this recipe for bundt cake on the From Away food blog. Like most bundt cakes, this one comes together quickly with a minimum of ingredients. A little powdered sugar or whipped cream and the cake is fancy enough to be served at dinner parties yet simple enough to be eaten as a decadent afternoon snack with a cup of coffee.
NUTELLA BUNDT CAKE
2 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 cup Nutella
1 cup whole milk
Preheat the oven to 350 degrees. Grease and flour a bundt pan.
In a large bowl, whisk to combine the flour, baking powder, and salt.
In the bowl of a stand mixer cream the sugar into the butter until light in color and fluffy in texture.
Add one egg at a time, then the Nutella.
Pour in half of the dry ingredient mixture, half of the milk, the rest of the dry ingredients, and the rest of the milk. Mix until just combined.
The batter will be thick. Spread it into the prepared bundt pan and bake for 45-55 minutes.
Top with confectioner’s sugar or a dollop of whipped cream.