I love me some yummy Nutella coffee cake! It is so satisfying and ultra delicious!
The first time I had this coffee cake was when Christopher and I went to a cute little breakfast/lunch place nearby. They have great coffee and delicious baked goods. Christopher sometimes gets a peanut butter banana crepe and I mostly get an egg sandwich on a croissant.
BUT, I always get a honking piece of their Nutella coffee cake to go. We are talking delish. I looked at it and said to myself, I can make this. I’ve made coffee cake for years so I’ll just add some Nutella. I couldn’t wait to get home and try it out.
And that’s exactly what I did. The fun part is I had their piece of Nutella coffee cake so I could compare mine to theirs.
Successful or no?
No. I was close, but it wasn’t the same. It took me 3 tries and three additional trips to that little cute shop to buy more coffee cake, which, let me tell you, was a hardship.
On to the Yummy Nutella Coffee Cake Recipe
Preheat the oven to 350 degrees Fahrenheit.
The following recipe is for a 6 cup bundt pan. I was afraid to use my 12 cup bundt because, well, I love this yummy Nutella coffee cake and I would be devising ways to eat it. The results would not be pretty.
Here are some of the ingredients: sprouted spelt flour, baking powder, baking soda and salt.
I get my medium mixing bowl and dump all of the above ingredients into it. I combine them with my dough cutter. I love that kitchen implement. *Kissy, kissy!*
I get out my stand mixer and cream together some sugar and room temperature butter. I add the eggs one at a time along with some vanilla until everything is combined.
Next, I slowly add the flour and once that’s fully combined, I shut off the hard working mixer and fold in the yogurt by hand.
Here comes the star of the show!!
I’m quivering in delight.
Time to grease the bundt pan. And when you think it is greased enough, you need to grease it some more. Feel me?
Now, I take half the batter and scoop it into the bundt pan.
Because I made this particular cake in the middle of a heat wave, there was no need to heat up the Nutella so it would spread better. It was already soft and spreadable.
I plop several tablespoons of Nutella on top of the batter.
Swirl-a-whirl is my latest contribution to the culinary lexicon. I’m sure it will be in the next edition of the Oxford English Dictionary!
Time to take my knife and swirl-a-whirl it around in the Nutella, so it looks like this.
A Side Track Thought
Doesn’t Christopher have nice hands? Whenever I look at other female blogger’s websites and see male hands in photos, a part of me melts because they are supporting their significant others endeavors. And every time I ask Christopher to help, he always does.
What a guy!!
Back to the recipe.
I glop the rest of the batter on top and repeat the Nutella layer, swirl-a-whirling it through the batter.
Crumble topping is my friend
Time to make the crumble topping. In a small mixing bowl, I add 1/4 cup sugar, 1/4 cup flour and 2 tablespoons of melted butter.
I mix it all together with my handy dandy spatula and sprinkle it on top of the unbaked coffee cake. I didn’t use all of it, but you can if you would like. I give you permission.
Time to put it in the oven and bake it for 40 minutes.
It is done. I want a piece, but I have to wait for the cake to cool before removing it from the pan.
After it has cooled, I transfer it onto a plate and cut into it. I lovingly place the yummy Nutella coffee cake slice on a plate.
Look at those swirls!
Time for my taste test.
I hope you enjoyed this recipe
Please feel free to Pin any photo to Pinterest, Yum the recipe to Yummly and leave me a comment.
And as always, may all your dishes be delish!
- 1 3/4 cups spelt flour or flour of choice
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 7 tablespoons butter room temperature
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 6 ounces yogurt or sour cream
- 3/4 cup Nutella warmed for easy spreading
- 1/4 cup sugar
- 1/4 cup flour
- 2 tablespoons butter melted
- Preheat oven to 350 F
- In a medium mixing bowl, add flour, baking powder, baking soda and salt. Mix until combined
- Place the room temperature butter and sugar into a stand mixer and cream them together
- Add the eggs one at a time along with the vanilla and mix until combined
- Slowly add flour until thoroughly mixed
- Add the yogurt or sour cream and mix by hand with a rubber spatula
- Grease a small bundt pan extremely well
- Place half of the batter in the pan and add a few heaping tablespoons of warmed Nutella
- Take a knife and swirl the Nutella in the batter
- Add the rest of the batter and top it with the rest of the Nutella, swirl again with the knife
- Add 1/4 cup sugar and 1/4 cup flour in a small mixing bowl and mix it with 2 tablespoons of melted butter until it forms crumbles
- Top the batter with the crumbles
- Put pan in the oven and bake for 40 minutes until your tester comes out clean
- Allow the coffee cake to fully cool in the pan
- Carefully remove from pan onto a cake dish
- Cut a honking slice
- Plate that slice
- Eat that slice
I used a 6 cup bundt pan