Bundt Cake with Nutella
INGREDIENTS SERVES 10-12
-
1 ½ cups all purpose flour (195g)
-
¼ cup cornstarch (35g)
-
2 tsp baking powder
-
¼ tsp baking soda
-
½ tsp salt
-
½ cup oil (100g)
-
¼ cup melted butter (57g)
-
1 cup granulated sugar (220g)
-
2 eggs + 1 egg white
-
½ cup buttermilk (120g); or sub ½ cup milk + 1 tbsp lemon juice or vinegar
-
1.5 to 2 tsp vanilla bean paste
-
Nutella® Hazelnut Spread as drizzle
-
Preheat oven to 350°F (177°C). Sift flour, cornstarch, baking powder, baking soda and salt into a bowl and mix. Set aside.
-
In a separate bowl, whisk the sugar, oil and butter for 1-2 minutes with a hand mix until the mixture starts to change color. Add the eggs, egg white and vanilla, and whisk for another 1-2 minutes.
-
Add a third of the buttermilk to the wet ingredients and whisk to combine. Add a third of the dry ingredients and fold with a rubber spatula gently until mixed in. Repeat, adding the buttermilk and dry ingredients in thirds and combining until everything is mixed together.
-
Prep a bundt pan by brushing generously with oil and dusting with granulated sugar. Pour the batter into the pan.
-
Bake for 30 minutes, or until a toothpick comes out clean
-
Let the cake rest in the pan for 10-15 minutes, then carefully turn it out
-
Place Nutella in a piping bag and drizzle on top of the cake. Serve and enjoy!
