My latest toy – vintage bundt cake tin from William Sonoma. I’ve been eyeing on this cake tin for quite a while and when it had 20% discount, I knew that I had to get my hands on it (very Singaporean I know). This cake tin is the heaviest tin I’ve ever held but it has such an even heat distribution that cooks the cake beautifully.

Today I’ve decided to add one of favourite indulgence into the cake – Nutella. I don’t normally allow myself to buy Nutella because I tend to eat it straight out from the bottle so the only way to finish the chocolate quick is to use it in my baking. I was very generous with the spread of Nutella in the cake and who doesnt love a huge chunk of Nutella in the middle of their cakes?

Cinnamon nutella cake

Preparation time: 20 min
Baking time: 30min or when skewer comes out clean

Nutrition per slice (12 servings)

Ingredients

120g unsalted butter
100g caster sugar
200g self raising flour
1 tsp bicarbonate soda
3 eggs
1 tsp cinnamon powder
1 tsp vanilla essence
40ml full cream milk
100g nutella

Directions

Preheat the oven to 180 degrees
Grease an 8 inch bundt ring tin
Beat the butter and sugar until light and fluffy
Add in the 3 eggs gradually, beating throughly after each addition
Turn the mixer to low speed and add in the milk and vanilla essence. Mix it well
Sift the self-raising flour and bicarbonate soda in and fold it evenly
Spoon the mixture into the prepared tin and bake in the oven for 30min or until golden brown
Leave it to cool in the tin then turn out onto a wire rack to cool