Ingredients

The following ingredients have 10 Servings
  • 2 cups cake flour ((235 grams))
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 2 large eggs*
  • 1 large egg yolk*
  • 3/4 cup granulated sugar ((150 grams))
  • 1 teaspoon vanilla
  • 1/2 cup + 2 1/2 tablespoons butter (melted & cooled) ((138 grams))
  • 1/4 cup + 2 tablespoons milk* (I used 2%) ((90 grams))
  • 1/2-3/4 cup Hazelnut cream (Nutella) ((148-222 grams))
  • 2-3 tablespoons powdered/icing sugar

Instruction

  • Pre-heat oven 350F (180C). Grease and flour an 8 1/2 inch (20-22 cm) bundt pan.
  • In a medium bowl whisk together the flour, baking powder and salt. 
  • In the mixing bowl beat the eggs, yolk, vanilla and sugar until light fluffy about 3-4 minutes, gradually add the melted cooled butter while beating. Then alternately add the dry ingredients and milk, beating until smooth.
  • Pour half the mixture in the prepared bundt pan, drizzle the hazelnut cream on top and cover with remaining batter. Bake for about 30-35 minutes or until toothpick comes out clean. Let cool before dusting with powdered sugar if desired. Enjoy!