This cake is really moist, soft and really good, but I find it a little bit oily. Other than this, it is a really good cake. When the cake was done and I turned it out to a wire rack to cool, there's an oily layer on the parchment paper. What I did was, as soon as the cake is cool, I cut off the bottom layer, (about 3/4cm) where I find it to be really oily. The cake is really good, actually, with a cup of black coffee. After all, it has Nutella in it!
This recipe is from one of my latest addition of baking books. It was on sale and was selling really cheap, could not help buying it. Besides, I love simple cakes like this, and this book is all about simple cakes. "Cake Keeper Cakes" by Lauren Chattman has received some good reviews over at Amazon. There are lots of wonderful cakes and are divided into a few chapters, like Snacking Cakes, Round Cakes, Loaf Cakes, Bundt Cakes, Crumb Cakes '&' Other Cakes Baked in a Springform Pan and Angel Food '&' Chiffon Cakes.
There are a few reviews over at Amazon, that love this cake, while there are others that complained the Nutella sank to the bottom. From the picture in the book, the first layer of Nutella is really at the bottom of the cake, with the second layer is the swirl in the middle. The only complain from me is it is a little too oily. Other that this, it tastes really good.
It has a soft texture and goes well with a cup of hot black coffee.
Will I be making this again, probably, with a little less butter! But I'm really looking forward to try other cakes from this book.
I'm sharing this with
(adapted from "Cake Keeper Cakes" by Lauren Chattman)
4 large eggs, at room temperature, lightly beaten
2 teaspoons pure vanilla extract
1-1/2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1-1/4 cups sugar (I use only 170gm)
1 jar (13 ounces, about 1 cup) Nutella
- Preheat the oven to 325F. Grease a 9-inch by 5-inch loaf pan and dust with flour.
- Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium mixing bowl.
- Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
- With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
- Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.
- Scrape 1/3 of the batter into the prepared pan and smooth with a spatula. Spread 1/2 of the Nutella over the batter and smooth with a cleaned spatula. Scrape another 1/3 of the batter over the Nutella and smooth. Scrape the remaining Nutella over the batter and smooth. Spread the remaining batter over the Nutella and smooth. Run a butter knife blade through the batter to create marbling. Do not overmix.
- Bake the cake until it is golden and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve. (Watch out for the baking time, mine was done at 1 hour and 5 minutes)
- Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.