Description
This French Yogurt Nutella Cake is a delightful treat that makes use of the last spoonful of Nutella, creating a marbled effect in a moist, tender cake.
Ingredients
Scale
- 1/2 cup (115 g) (1 stick) unsalted butter
- 1 & 1/2 cups (360 ml) all-purpose flour
- 1 & 1/2 tsp baking powder
- Large pinch of sea salt
- 3 large eggs
- 1 cup (240 ml) sugar
- 1 tsp vanilla extract
- 1/2 cup (120 ml) vanilla yogurt
- 1/4 cup (60 g) Nutella
Instructions
- Preheat the oven to 350°F (175°C). Lightly butter or spray a 9-inch springform pan.
- Melt the butter in a small saucepan or microwave and set aside to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, and sea salt.
- In a large bowl, beat the eggs and sugar together until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and vanilla yogurt to the egg mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the melted butter until the batter is smooth.
- Pour half of the batter into the prepared pan. Drop spoonfuls of Nutella over the batter, then pour the remaining batter on top.
- Use a knife to swirl the Nutella into the batter, creating a marbled effect.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
Notes
- For best results, ensure the butter is cooled before adding it to the batter.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 150
- Fat: 16
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
- Cholesterol: 85