Cinnamon Nutella cake

Cinnamon Nutella cake

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(152 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

  • kcal320
  • 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…

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 (190)

claree's picture
4

Loved this cake, it was very easy to make and tasted great. A hit with the adults and kids. Only problem was that some of the nutella sank all the way to the base of the cake.

brecks's picture
4

Great for adults and children but if baking for children leave the hazelnuts off the top.

tashytutu's picture

For the user who wanted an egg replacement, I found this. Arrowroot Egg Replacer

Ingredients (use vegan versions):

1 teaspoon arrowroot flour
1 teaspoon soy flour
1/2 cup warm water

Directions:

Mix everything together, and bam! A substitute for 1 egg.

Hope it works/helps!

holmeni's picture
5

Forgot to rate!

holmeni's picture
5

Made this for an office birthday and it's gone down a treat! As suggested by some, made the blobs of nutella smaller (c. 12-15 tspns = 4 tbspns) and swirled it quite a bit with a skewer once the remaining mixture went on. Result = nice marbley effect with sufficiently large enough bits of nutella to be satisfying! Will make again soon and am already thinking of variations, e.g. apple and cinnamon, banana and nutella, peanut butter and anything etc!

maladay's picture
5

Absolutly gorgeous...crispy outer...moist inside...need to do another asap as its all gone ;-)

ButterFly124's picture
3

Loved this cake - easy to make and tasted great. Only problem was it was quite greasy/oily (maybe from the nutella??) but otherwise fine. Might use choc chips instead of nuts if making it for family.

parfume62's picture

i made before everybody like it and yesterday my daughter made and actually we enjoy the flavor and i didn't mind to bake again with switch to Arabic flavor i will add cardamom and saffron instead of Cinnamon and sesame instead of hazelnut

heidig's picture
5

I make this for my birthday cake and it was lovely. The Nutella did sink to the bottom but it wasn't a problem. Would make it again.

boyceyuk's picture

I absolutely LOVE this cake, and it always goes down well @ Church!

HOWEVER! No matter what I do the chocolate ALWAYS sinks to the bottom and by the time it comes out of the oven, there's no chocolate in the middle, and a crisp chocolate base! Where am I going wrong!?!?

knickers68's picture
5

very yummy and so easy. i had some cherries so i added those too and the mix of chocolate , gooey fruit and cinamon was really lovely, would def do again, freezes well too .

lgd1982's picture
3

Really easy to make. I mixed the nutella in completely and threw in a handful of pecan nuts. I then split the mixture and baked in two smaller tins for half the time. When baked put nutella in the middle of them and on top and decorated with more pecans, gorgeous!

francesbray's picture
4

This was soooo yummy, it was scoffed by everyone! I put the 4 tbsp nutella in little blobs and then stirred it, to stop the chocolate burning at the bottom. Really easy to do.

maxinecoakley's picture
5

I always make a cake when we visit friends for the weekend, and this is the one they like most. Lovely!

ragland_park's picture
3

Tasty cake and gorgeous smell while cooking. Noted earlier tips to make smaller chocolate blobs but still ended up with most of the chocolate on the base. Perhaps a few chocolate chunks thrown in would fare better? Next time I would add a little more cinnamon too for a slightly stronger flavour.

atinalaw's picture
5

Made this cake & it went down a treat in work. Think people wanted to try it out of curiosity more than anything else as it is an unusual combination. If it had been twice the size I dont think there would have been enough-was thoroughly enjoyed. Next time I mite up the amounts of cinnamon and nutella just for the extra kick. Very yum!

kelly18888's picture
5

A lovely cake it took less time to eat it all than it did to make it!

bexcyd's picture
5

Great cake to make which was surprisingly light. I made this for mothers day instead of simenel cake (mother does not like currants etc). Good choice and will deffo do again.

laurentd121's picture

This is probably my favourite cake, and so easy to make! The cinnamon and nutella work very well together.

Like some other posters, I have noticed on my first attempt the nutella sank to the bottom but it wasn't too bad as it made a nice, slightly moist chocolate crust.

On my second attempt I realised I didn't have much nutella left so had to mix it with melted Belgian dark chocolate before adding it to the cake and surprisingly it didn't sink this time, I wonder if the melted chocolate, being lighter, prevented it from sinking, worth a try.

denzyred's picture
4

very nice and very easy but the nutella sinks so may be best to put it in small blobs ather than 4 large ones

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