Cinnamon Nutella cake
By Mary Cadogan
Cooking time
Prep: 15 mins - 20 mins Cook: 1 hr - 1 hr, 10 minsSkill level
EasyServings
Cuts into about 12 slicesCakes like these are wonderfully therapeutic to make - chuck the lot into a bowl, and give it a quick beat and it's ready to bake. Simple enough for a complete beginner
Nutrition and extra info
Additional info
- Freezable
Nutrition per slice
- kcalories
- 320
- protein
- 5g
- carbs
- 34g
- fat
- 19g
- saturates
- 8g
- fibre
- 1g
- sugar
- 20g
- salt
- 0.63g
Ingredients
- 175g softened butter
- 175g golden caster sugar
- 3 eggs
- 200g self-raising flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 4 tbsp milk
- 4 rounded tbsp Nutella or own-brand chocolate hazelnut spread
- 50g hazelnuts, roughly chopped
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Method
- Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin.
- Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or with an electric hand mixer for 1-2 minutes, until light and fluffy.
- Tip three quarters of the mixture into the tin, spread it level, then spoon the Nutella on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth to cover the Nutella.
- Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes, until risen, nicely browned, feels firm to touch and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double thick foil to keep fresh for up to a week.
Recipe from Good Food magazine, March 2003
Comments, questions and tips
Comments
This cake tasted lovely but I found it very dry. Next time I will try it with less flour to even up the ratio and see if that helps.
Unlike others here, mine took over an hour to cook and still looked slightly underdone in places. I think I need to keep practising it though as the flavour was ace.
Small blobs of Nutella worked well, there was no sinkage.
Yummilicious!!!!! My cake was done in 50 minutes. I left out the nuts, but smothered the cake in nutella afterwards and then sprinkled with chopped hazelnuts. Also tried the cake with nutella swirled through the batter rather than the blobs in the original recipe. Both ways worked lovely. If doing the blobs, they all sink to the bottom, forming a chocolate crust which was very popular.
Delicious cake! I was a bit stingy with the nutella because I thought 4 tbsp seemed like quite a lot, but I should have used the full amount because the gooey bits were the best. I made it in a loaf tin, which turned out perfectly at the same temp. and duration as the recipe states. The nutella made a kind of stripe halfway through, which looked nice when cut.
Really Delicious!!!! I made this after reading the comments and spread the nutella and swirled with gusto. But it still sank to the bottom and stuck to the tin. I used a bhunt tin and it looked really impressive. I also used pecan and walnuts as I didnt have any hazelnuts. For a topping I mixed melted dark chocolate, nutella and a small amount of golden syrup, and poured it over the top..... fantastic. Did not keep as long as I hoped so would only make it if having company. Lovely cake.. yum!!
This went down well with the family over the Christmas period. Very moist and moreish. I should have read the reviews beforehand with regards to the Nutella sinking to the bottom so next time I attempt this cake I will certainly make smaller blobs. Having said that, the chocolatey bottom was not a bad thing, just not evenly distributed. It tasted great though and I've already had requests to make this cake again.