serve up a slice of sweet goodness
You know what Nutella is. Who doesn’t? This nutty hazelnut spread, (from Europe), is very much a breakfast staple in Italy. Europeans eat it for breakfast with their coffee. In America, it quickly became some kind of phenomenon~so many have gone “nuts” over it~ well, as they should. It’s delicious and pretty much tastes like chocolate, (that’s what my daughter seriously thinks it is because of its color and taste). I guess Nutella is healthier than chocolate is, as mommies like to spread it on their kiddos toast for breakfast or use it as a dip of all sorts for fruits and other breads. Adults like to indulge as well, and this recipe is exactly just that. It’s so yummy, and again it’s my fave type of recipe- the kind I always talk about- the one where you already have all the ingredients in your cupboard! So straightforward, and VERY easy.
A must try!
recipe taken from the italian dish
1-1/2 cups all purpose flour, plus more for dusting
1/4 teaspoon salt
3/4 teaspoon baking powder
2 sticks unsalted butter, room temperature (16 tablespoons, or 1 cup)
1-1/4 cups sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
One 13-ounce jar Nutella
Preheat the oven to 325 degrees. Lightly grease and flour a 9×5 inch loaf pan, tapping out any excess flour.
( This helps the bread slide out and gives the outside a nice marble like texture)
In a medium bowl, whisk the 1-1/2 cups of flour with the baking powder and salt and set aside.
In a large bowl beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, add the eggs, one at a time, making sure each one gets incorporated before adding the next one.
Add the vanilla extract. Add the flour mixture in 3 batches, beating at low speed between additions until incorporated. Continue to beat for 30 seconds longer.
Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter.
Bake the cake for about 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes.
Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours.
Cut the cake into slices and serve.
serve for breakfast or as a sweet dessert