1. Preheat the oven to 180 °C/gas 4/ fan 160 °C. 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.
Originally Submitted
12/15/2014
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