Today is one of those dreary, rainy days where I just want to stay inside and bake. Coffee cake is perfect for those days, and it’s one of my favorite things to make for breakfast or brunch. It’s quick to whip up, it’s forgiving, and you can do a number of things to transform it into something a little more elegant – add a crumbly top, drizzle on a glaze, or simply dust it with powdered sugar. However, I don’t think this coffee cake requires any of those things (although you certainly can add them if you desire). The rich, nutty flavor of the nutella speaks for itself, making it a decidedly unfussy cake to serve for a mid-morning snack. Serve with coffee, tea, or a tall glass of milk. Enjoy!
- 1 1/2 sticks butter
- 1 1/2 cups sugar
- 1 1/2 tsp vanilla
- 3 eggs
- 3 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 12 ounces plain Greek yogurt
- 1/2 cup nutella
Preheat the oven to 350 degrees and grease a 10×4″ bundt pan. In a large mixing bowl, cream together the butter and sugar.
Add in the vanilla and eggs, beating for about two minutes.
In a smaller bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients alternately with the yogurt until well-blended.
Layer 1/3 of the batter in the pan, and then drizzle 1/3 of the nutella on top. I put mine my nutella in the microwave for about 20 seconds so that it was easier to drizzle. Swirl with a knife. Repeat two more times.
Bake 45 minutes to an hour or until a knife inserted in the cake comes out clean. Let cool before removing from the pan. Store at room temperature in an airtight container or wrapped in aluminum foil.