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| {I used the generic version of Nutella} |
You may be asking why I combined Nutella and pumpkin and honestly, the recipe probably only caught my eye because a couple of my friends have been telling me how obsessed they are with Nutella. I have never used it before, but that ALL changed tonight thanks to this recipe for Pumpkin Nutella Cake.
Here it is right after I put it in the oven:
And here it is right after I took it out of the oven:
And I couldn't resist a close up of the gooey Nutella goodness:
I definitely recommend you try this recipe this Christmas season, or anytime of year for that matter! This was delicious and it was small group approved!
Pumpkin Nutella Snack Cake
{Recipe courtesy of Two Peas and Their Pod}
2 cups all-purpose flour
1 1/2 teaspoons of cinnamon
1/2 teaspoon fresh nutmeg
1/4 teaspoon ginger
1 teaspoon baking soda
3/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 cup Nutella
1. Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer, cream butter and sugars until smooth. Beat in the egg and vanilla until well blended. Add the pumpkin puree. Reduce speed to low, and mix in the flour mixture until just combined.
4. Spread batter evenly into the prepared pan. Drop tablespoons of Nutella all over the pumpkin cake batter. Swirl in the Nutella with a knife. I wanted the Nutella to stay towards the top, to act as the frosting, so I swirled gently.
5. Bake for about 35-40 minutes or until the sides pull away from the pan and a toothpick comes out clean. Place cake on a wire rack and cool completely. Cut into squares and serve.
This combination of flavors is just as good as peanut butter and jelly, I promise!
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