When you’re craving something sweet but don’t have a recipe on hand, what do you do? I invent one, and that’s how this Nutella Plumcake was born!!! The first time I made it, I was amazed, getting the right dosage for a soft cake on the first try, the experience really paid off, so much so that I’ve made it countless times since, even filling this Nutella Plumcake with a Philadelphia cream for a dinner with friends.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 400.55 (Kcal)
- Carbohydrates 45.14 (g) of which sugars 22.69 (g)
- Proteins 6.97 (g)
- Fat 22.29 (g) of which saturated 13.50 (g)of which unsaturated 4.93 (g)
- Fibers 1.59 (g)
- Sodium 177.95 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a Nutella Plumcake:
- 1 1/2 cups All-purpose flour
- 2 1/2 tbsps Potato starch
- 1 packet Baking powder
- 2 Eggs (at room temperature)
- 1 packet Vanillin (or a vial)
- 7 tbsps Butter (or 5 tbsps of seed oil)
- 1 pinch Salt
- 1 espresso cup Milk
- 2 tbsps Nutella® (heaping)
- 1/3 cup Sugar
- as needed Powdered sugar
- 2 tsps Cream cheese (heaping)
- 2 tbsps Nutella® (heaping)
Tools
- Oven
- Electric whisk
- 1 Bowl
- 1 Loaf pan
- 1 Scale
- 1 Spoon
Preparation of the Nutella Plumcake:
Preheat the oven to 350°F in static mode. Grease a loaf pan well, otherwise it will be difficult to remove the cake later. If you don’t want to use butter, you can grease it with seed oil. Take a bowl, crack the eggs, and beat them with the sugar using the electric whisk. Add the melted butter (using a double boiler), vanillin vial, espresso cup of milk, and a pinch of salt. Continue to beat, adding the flour a spoonful at a time to avoid lumps. Proceed with the potato starch, the two heaping tablespoons of Nutella, and lastly, the baking powder. Mix well until you obtain a smooth and lump-free mixture.
Pour the mixture into the pan and bake for about 30-35 minutes. It always takes 35 minutes in my oven, but always check with a toothpick before turning off the oven. Once baked, let the Nutella Plumcake cool completely before dusting with powdered sugar and serving. It’s a perfect cake for breakfast or a snack. Even though it contains Nutella, it’s not overly sweet.
If you plan to fill it with cream like I did one evening for a dinner with friends, let it dry without covering it. Take a small bowl and mix the Philadelphia with Nutella, creating a smooth cream with a hand whisk or a spoon. Cut the plumcake horizontally about two fingers from the bottom of the pan and fill it with this delicious cream. Dust everything with powdered sugar and you’ll have a dessert ready to enjoy.
Enjoy your meal!!!
Storage (even if you won’t need it):
You can store the Nutella Plumcake in a cake container for up to two days, and it will never become hard. I’m giving you this advice even though you will see it’s not necessary, it’s a dessert that disappears quickly. Additionally, if you want, you can fill it with a mascarpone cream and berry jam, it’s delicious, or with bitter orange marmalade. Two variants to try, believe me.
Nutella:
If you’re a Nutella lover like my family, don’t miss the dessert section of my blog and definitely try and enjoy this recipe: Zuccotto with Girelle and Nutella
