I really love butter cakes. They are simple, no-fuss, and taste delicious.
I’ve been eating them since I was a kid and I can’t remember a time I didn’t love them.
I recently made this butter cake for a potluck. This recipe I came across was easy to follow and make in a short amount of time. You mix everything together with a mixer, swirl in the Nutella, and in the oven it goes.
I did simplify things a bit as the recipe required organic eggs and churned butter. I didn’t use those and it still turned out fine.
I couldn’t resist a slice right away. You know, for taste testing reasons. This was lovely and the Nutella acts almost as a spread on the butter cake. I’ll have to make this recipe again for my family sometime.
Nutella Swirl Butter Cake
150g unsalted butter
1 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 cup milk (I used fat free)
1/8 tsp salt
4 tablespoons Nutella
Preheat oven to 325F. Grease 9 inch loaf pan.
Combine all ingredients except Nutella in a large mixing bowl and beat with an electric mixer for approximately 4 minutes until combined and smooth.
Pour mixture into the loaf pan. Drop the Nutella on top, placing the 4 tbsp in different places. Use knife and make figure eights until Nutella is swirled into batter. Place in the oven and bake for approximately 50-60 minutes until knife inserted comes out clean.
Slightly Adapted from Cook Republic