Nutella Bundt Cake

Nutella, that irresistibly creamy chocolate and hazelnut spread is to Europe what peanut butter is to America.  Just as every American grocery store has shelves filled with peanut butter, the same is true for European markets.  From the largest super store to the smallest corner market, every merchant sells jars of this creamy goodness.  Nutella is great on toast or crackers and I've even been known to eat it by the spoonful straight from the jar.  So imagine my excitement when I came across this recipe for bundt cake on the From Away food blog.

Like most bundt cakes, this one comes together quickly with a minimum of ingredients.  A little powdered sugar or whipped cream and the cake is fancy enough to be served at dinner parties yet simple enough to be eaten as a decadent afternoon snack with a cup of coffee.

NUTELLA BUNDT CAKE

2 3/4 cups all purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 cup Nutella

1 cup whole milk

1)  Preheat the oven to 350 degrees.  Grease and flour a bundt pan.

2)  In a large bowl, whisk to combine the flour, baking powder, and salt.

3) In the bowl of a stand mixer cream the sugar into the butter until light in color and fluffy in texture.

4)  Add one egg at a time, then the Nutella.  

5)  Pour in half of the dry ingredient mixture, half of the milk, the rest of the dry ingredients, and the

      rest of the milk.  Mix until just combined.

6)  The batter will be thick.  Spread it into the prepared bundt pan and bake for 45-55 minutes.

7)  Top with confectioner's sugar or a dollop of whipped cream.

Nutella Buns

The picture doesn't do these justice but oh my are they good.  Fresh from the oven they just ooze warm and gooey chocolate goodness.  The recipe is from Saveur Magazine and following in my Albanian tradition swapped out the pecans for walnuts since that is what is available here.

I actually made them the night before, wrapped the pan tightly with saran wrap and kept them in the refrigerator, then let them come up to room temperature before baking them in the morning.  Yum!

NUTELLA BUNS

1 package active dry yeast

1/4 cup, plus 1 teaspoon sugar

1/2 cup milk

9 tablespoons unsalted butter, softened plus more for greasing

1 teaspoon salt

1 teaspoon vanilla extract

3 eggs

4 cups flour, plus more for dusting

3/4 cup brown sugar

2/3 cup coarsely chopped pecans

1 1/2 cups Nutella

1 teaspoon ground cinnamon

1)  Combine yeast, 1 teaspoon sugar, and 1/2 cup warm water in a bowl until foamy, about 10 minutes.  

2)  Meanwhile, bring milk to a simmer in a 1 quart saucepan over medium heat; set aside.  Stir in

      remaining sugar, 4 tablespoons butter, and salt and stir into yeast mixture with vanilla, 2 eggs, and

      flour just until combined.  

3)  Transfer dough to a floured surface and knead until smooth and elastic, about 3 minutes.  Place in a

      greased bowl, cover with plastic wrap and let sit until the dough doubles in size, about 1 1/2 hours.

4)  Heat oven to 375 degrees. Melt the remaining butter in a 1 quart saucepan over medium heat.  Add

     brown sugar, stir until smooth, and pour into a 9 x 13 inch baking dish; sprinkle with the pecans.

5)  Transfer the dough to a floured surface and roll dough into a 15 x 20 inch rectangle. Spread the

     Nutella evenly over the dough, leaving a 1/2 inch border on one long side.  

6)  Beat remaining egg in a bowl and brush onto the clean border of the dough.  Roll the dough into a

     log towards the end brushed with the egg.  Trim ends and cut log into 30 minutes.  Transfer rounds

     cut side up to the baking dish, sprinkle with cinnamon and bake until golden, about 30 minutes.  

7)  Let cool slightly before serving.  Serve inverted onto plates and drizzle with syrup and nuts from the

     bottom of the baking dish.