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Cinnamon Nutella cake

Cinnamon Nutella cake

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(147 ratings)

Prep: 15 mins - 20 mins Cook: 1 hr - 1 hr, 10 mins

Easy

Cuts into about 12 slices
Cakes 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

  • Freezable

Nutrition per slice

  • kcalories320
  • fat19g
  • saturates8g
  • carbs34g
  • sugars20g
  • fibre1g
  • protein5g
  • salt0.63g
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Ingredients

  • 175g softened butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 3 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp ground cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 4 rounded tbsp Nutella or own-brand chocolate hazelnut spread
  • 50g hazelnuts, roughly chopped

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

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Method

  1. Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin.

  2. 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.

  3. 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.

  4. 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.

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Comments (186)

rceo79's picture
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Perfect! I've lost count of the times I've baked this for my family, and it's still requested every week. Simple to make and has such a light, fluffy texture.

shirley1265's picture

Made for a coffee morning but sustituted the nutella for Dulce de Leche which made for a really yummy toffee, cinnamon cake. It was a real hit with everyone.

alinabake's picture
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Very good. I took into account the comments and did almost as nutella upside down cake with choc spread on based with flaked almonds and added choc chips to mixture. Then turned cake upside down. Very soft and fluffy. Everyone enjoyed.

sbracken's picture
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Nutella straight from the jar is too hard to swirl through the mix, even in summer. Apart from the nutella sinking and burning on the bottom, it also means that only a few pieces of the cake have any nutella. Now I melt the nutella in the microwave and swirl it through the mix at the very end. No more crispy nutella, and a great looking marbled texture.

bdowdeswell's picture
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This is one of the best cakes I have ever done. It is full of surprises as the texture changes within according to the nutella.

shirley1265's picture

great cake enjoyed by all my Spanish family who normally hate cakes.

sarahcleworth's picture
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This is a really easy and tasty cake. I did smaller blobs of Nutella but it still sank to the bottom. I baked it for 55 mins and it was cooked perfectly, although I would reduce the time to 50mins next time.

emsquem's picture

we tried as a birthday cake and it was FAB!!! it was a perfect mix of everything. definatly doing it again!!

monique810's picture

Delicious and very nice texture moist and the taste of cinnamon goes very well with the chopped crunchy hazelnuts and the nutella love it!

kypnut's picture
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found this a little dry, but the family liked it will try again.

techno_bimbo's picture

I love this recipe but every time I make it the nutella sinks to the bottom of the cake, this gives a chewy chocolatey crust on the bottom of the cake which is very tasty but obviously not how it's supposed to turn out. I've tried putting in small blobs of nutella instead of big ones as people have suggested but it still comes out the same. Does everyone else find it comes out like this & if not, what am I doing wrong?

rachierut's picture
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This truly is a gorgeous cake. Very easy to make and a definite favourite in our house. I have tried many methods but can't stop the nutella sinking to the bottom of the cake, having said that the crunchy bite at the bottom of the cake makes it even more delicious!

rhudson's picture
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Lovely cake - came out perfect. Tastes likes a lovely danish pastry but in cake form! Quite light texture considering the ingredients. Will definitely make this again.

keales19's picture
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Delicious and super easy. Made this for my mum for her birthday, but did two layers and spread choc hazelnut spread and a few left over chopped hazelnuts in between. Yummy!

minicoopergirl's picture
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Made this cake yesterday, noted the comments re-the nuttella, didnt mind it sinking to the bottom, prefer it that way! Next time (which will be very soon) will put the nuttella in first then the cake mixture on top, and will turn out upside down, to have all the curnchy hard chocolate on top, my mouth is watering at the thought... yum!

anook_puke's picture
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Fantastic cake, so simple and such a crowd pleaser. The trick to make it moist and moreish is to beat the mixture with a wooden spoon for ages! Make the difference. As for the nutella blobs at the bottom, i quite like them all crispy like that, its my favourite bit. But to avoid this, mix it all in with the skewer a bit more

matthewtwells's picture
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Delicious cake - tried doing a layer of nutella instead - it still sank to the bottom, but actually worked pretty well :)

momotate's picture
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One more thought on that.....I would add more Nutella to it. Might keep me from just eating it out of the jar. :)

momotate's picture
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This cake is my new fav. I live in an area where we can't get hazelnuts so I substituted macadamia nuts and it turned out great. Just like it says, dump it all in a bowl and mix...........simply wonderful. Definate make again recipe!!

mooingzelda's picture
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Super easy and utterly delicious - what more could you ask for?!

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