Cinnamon Nutella Cake for my upcoming 25th Birthday!

Cinnamon Nutella Cake

Hi Guys!

I hope your all having a lovely week! It is now my happiest time of year - Birthday month! With just over 1 week to go I have been trawling my cookbooks, my favourite blog Katiecakes and magazines to try and find the perfect Birthday cake to bake and bring to work and I think I have found it! Ive come across a yummy Cinnamon Nutella Cake ....It took me a while to register the fact that this cake has CINNAMON and NUTELLA in it! I love them both and the taste of either of them takes me back to my childhood. Especially the Nutella which reminds me of getting into trouble for eating spoonfuls of its straight out of the jar! Good times...NOM NOM NOM. Now I don't know how I havent thought of baking with Nutella before but this might just become a new obsession :)

I don't need to make the cake for another week but couldn't resist a test run just to make sure it was as yummy as it sounds hehe

This recipe is from Good Food magazine, March 2003

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





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 (I made it into 8 smaller blobs so that the Nutella doesn't sink to the bottom) 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.

I think this recipe is super easy, everything goes into one bowl and after a bit of swirling it goes into the oven! I don't think I put even near enough Nutella in though so next time ill be doubling the Nutella to make it even yummier!

Do you have any yummy Nutella recipes that ive been missing out on for years?!