Even though it’s the middle of summer and everyone is talking about how they don’t want to turn on their ovens, I can’t seem to keep mine off, despite my best efforts…I guess that’s just how it goes when you love to bake. Right now I have a 450 degree oven full of bread, which I’ll be bringing along to the farmers market this evening to sell alongside my jams and jellies. The bakery that attended the market the first week back in June hasn’t been able to come again due to lack of staff, so another vendor and I are trying to help fill the void with some breads of our own. I’m excited but also nervous, although I guess I could say that about every step I’ve taken in starting my new business!
Meanwhile, I realized that I haven’t yet shared this delightful nutella cake with you, so I am remedying that today. It’s better to bake this cake in a springform pan rather than a regular cake pan because of how much rise it has, but the resulting tall, fluffy cake makes a perfect brunch or snack cake that is lovely on its own or dusted with powdered sugar, or my favorite way, spread with a bit of warm nutella. Enjoy!
- 1 cup Greek yogurt (I used Chobani vanilla)
- 1/2 cup nutella
- 3 eggs
- 1/3 cup olive oil
- 1 Tbsp honey
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 3/4 cup sugar
- 2 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 Tbsp dark cocoa powder
Preheat the oven to 350 degrees and spray a 9″ springform pan with cooking spray. Line the bottom of the pan with parchment paper. In a large bowl, stir together the yogurt, nutella, eggs, olive oil, honey, and vanilla.
In another large bowl, whisk together the flour, sugar, baking powder, baking soda, and cocoa powder.
Add the dry ingredients to the wet ingredients and stir just until combined.
Pour the batter into the prepared pan and bake 50-55 minutes or until a knife inserted in the center comes out clean.
Let cool before removing from the pan.
Top with additional nutella, if desired.