National events being disturbing as they are, I find myself seeking the comfort of home, family and friends this weekend. Jessica and I spent time making holiday plans. Our friends, Michael and Martha, joined us for an old fashioned chili supper and Halloween candy giving. And a sleepless night provided me time to seek meditation and mindfulness in a mixing bowl and baking pan.
Earlier this week, I came upon a guy boasting of having perfected a Nutella mousse on Giada de Laurentiss' website. My only Nutella concoction has been a Nutella Mocha Frappe that I have made frequently over the summer. I must say J.C.'s post got me thinking this morning. I believe I have a recipe submission for the upcoming World Nutella Day!
Nutella Cinnamon Coffee Cake 1 8" x 8" cake
2 cups All purpose flour
1 1/2 tea Baking powder
1 tea Baking soda
1/2 tea Salt
1 cup Sugar
3 Tbsp Sugar
1/2 tea Cinnamon
1 stick Butter
2 large Eggs
1 cup Sour cream
1 tea Vanilla extract
1/2 cup Nutella chocolate-hazelnut spread
Bring butter, eggs and sour cream to room temperature. Preheat oven to 350°. Spray baking pan with non-stick spray or grease with butter. Mix sugar and cinnamon together, put aside. Combine remaining dry ingredients in a bowl. For 5 minutes, cream butter and sugar together, until light and fluffy. To butter-sugar mixture, add eggs, fully incorporating one at a time. Continue combining wet ingredients with the sour cream and vanilla.
Mix together flour into wet ingredients in two batches. Mix lightly. Spread 1/2 of cake batter into prepared pan. Melt Nutella in microwave 15-30 seconds, just until it will pour in a stream. Sprinkle 1/3 of the cinnamon sugar over the cake batter. Pour and spread the melted Nutella next. Spread the remaining cake batter over the filling, spreading carefully to cover the Nutella. Sprinkle with remaining cinnamon-sugar. Bake for 30-35 min or until a toothpick inserted into center of cake comes out clean.
Revision of Janet's Chocolate Coffe Cake in the May 2007 issue of Every Day with Rachel Ray