Today, let’s make the Nutella crumble cake together. It’s a really easy, quick, and delicious dessert! It looks like a tart but has a crumbly texture. You can prepare it in a flash and fill it however you like!
This time, I chose a super delicious version, with lots of Nutella! At home, they loved it so much that by the end of the evening it was already gone! Did you know that you can make a crumble cake both sweet and savory?
Try the one with zucchini, stracchino, and cooked ham, a delight! Or this one with potatoes, sausage, and mozzarella! Do you prefer it sweet but cold? Here’s the Crumble Cake with Lemon Cream and Amaretti.
For lovers of traditional recipes, I recommend the Mantuan Sbrisolona with Almonds. But now let’s make this irresistible Nutella crumble cake! You’ll also find step-by-step photos and the video!
Other delicious recipes I recommend!
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: about 10-12 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Nutella Crumble Cake
- 3 cups cups all-purpose flour
- 2/3 cup cup sugar
- 7 tbsps tbsps butter
- 2 eggs (medium, whole)
- 0.5 oz oz baking powder
- 14 oz oz Nutella®
- 1 oz oz dark chocolate chips (or hazelnut pieces, or almonds)
Tools
- Bowl
- Ladle
- Baking Pans
- Parchment paper
Steps
In a bowl, pour the flour, sugar, and baking powder and mix.
Add two medium whole eggs and mix with a fork or ladle.
After obtaining a floury mixture, add the soft butter in pieces.
Incorporate the butter into the dry ingredients with your hands until you get a crumbly dough.
Please, DO NOT compact, the mixture should remain floury.
Line a baking pan with parchment paper, preferably with a springform (suitable sizes 8-9-10-11 inches).
On the bottom, arrange the obtained crumbs, leaving a third aside for the topping.
Another recommendation: DO NOT press the crumbs on the bottom, leave them as they are.
Fill with Nutella (leaving the perimeter free) and spread with the back of a spoon.
At this point, you can decide to cover the ENTIRE surface with the leftover crumbs.
Or, like I did, leave a small portion uncovered to show the filling.
In this last case, you can use any cookie cutter.
Gently place the cutter at the center of the crumble, without pressing.
Cover the cutter hole with a piece of parchment paper.
Take the reserved crumbs and cover the entire surface of the crumble.
Decorate with a generous handful of chocolate chips (you can also skip them).
If you prefer, you can replace the chocolate chips with hazelnut pieces or almond flakes.
Remove the cutter placed at the center and your crumble is ready!
Bake in a preheated static oven at 350°F for about 30-35 minutes.
Cover the surface to prevent it from darkening too much. In the last 5 minutes, remove the parchment paper to let it color.
Ventilated mode is also fine. Check the cooking about 5 minutes earlier.
Your Nutella crumble cake is ready to be enjoyed!
Remove from the oven, let it cool completely on a wire rack, and then serve.
I hope you enjoyed this recipe! Come back to visit me soon!
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