Very soft plumcake with Nutella in the batter. Nutella lovers everywhere and at all times? Then this very soft Nutella plumcake is for you! My children, needless to say, adore Nutella, so why not use it for an aromatic and indulgent homemade plumcake, with Nutella in the batter and plenty of Nutella on top? A few days ago, among the thousand things to do, I also made a plumcake: I wanted to prepare something delicious for my children’s snack and I thought of this cake. I mixed it, put it in the oven and then forgot about it… At one point I began to smell something odd and, going into the kitchen, I realized that someone had inadvertently switched the oven knob from the conventional setting to the grill function, causing it to brown a bit. Since the cake was still very tasty, after taking it out of the oven and removing the most browned part, I decided to glaze it with lots of Nutella and sprinkle it with pistachio crumbs. The result? Here it is, beautiful and very indulgent! Would you like to make this treat too and learn how to save a slightly scorched cake? Follow me in the kitchen, our Nutella plumcake is waiting, but first I remind you that if you want to stay updated on my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 15 Minutes
Portions: 8-10
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 1/3 cups all-purpose flour (type 00)
1 cup granulated sugar
1/2 cup hazelnut spread (or Nutella)
7 tbsp butter (softened (about 3.5 oz))
1/2 cup unsweetened cocoa powder
5 eggs
3.4 fl oz milk
1 packet baking powder (for cakes (about 4 tsp))
1 teaspoon vanilla extract
1.8 fl oz milk

Tools

Bowl
Hand mixers
Oven
Loaf pan

Steps

Place the eggs at room temperature in a bowl, add the sugar and beat them until you obtain a light and fluffy mixture.
Sift together the flour, cocoa and baking powder, then add everything to the whipped mixture.
Melt the butter on the stove or in the microwave gently (do not overheat), combine it with the hazelnut spread and mix well. Add this mixture to the batter and adjust the consistency by adding the milk.
Pour the batter into a 24–26 cm (about 9.5–10.25 in) loaf pan and bake in a conventional oven at 356°F for 50 minutes (and be careful that someone in the house doesn’t accidentally switch the oven to the grill function, as happened to me…), checking with a toothpick before removing from the oven.
Let cool on a wire rack and serve.
Since, as you can see, my plumcake got a little “too browned,” I scraped off the most charred part, spread Nutella over it and covered it with pistachio crumbs — and so, unintentionally, my cake turned out even more delicious.
The Nutella plumcake keeps for 3 days if stored under a glass dome or in an airtight container, remaining soft and delicious.