Sunday, September 25, 2011

Nutella Swirl Cake in cupcake form!

Mixing the nutella with some of cake batter to facilitate easier handling of the nutella spread!
Below: cake batter, nutella batter and balance of cake batter
(barely covered all 12 cupcakes!)
  Without swirling!
Below: Night's tally, nutella cupcakes, walnut&raising&cinnamon bread
and Chedda Cheese and Apple cake!

When 2nd DD came for the weekend, we baked Cheddar Cheese & Apple cake!
sprinkled some golden brown sugar on top

Cheddar Cheese and Apple Cake ~ Adapted from Cake Keeper Cakes
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter
3/4 cup sugar (reducing it to half cup did no harm)
2 eggs
6 tablespoons milk
1 cup grated cheddar cheese
1 large tart apple, peeled, cored and cut into 1cm (or 1/4inch) dice

Preheat oven to 175C/350F. Grease and dust a 9inch round cake pan.

In a medium bowl, whisk together flour, cornmeal, baking powder and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Thoroughly mix in eggs, one at a time. Stir in half of the flour until just mixed in. Stir in milk. Stir in rest of flour until just incorporated. Stir in cheese and apple and mix well.

Pour into prepared pan, smooth top, and bake until the cake is golden brown and a skewer comes out clean, about 35 minutes. Cool cake in pan for 10 minutes then cool completely, right way up, on a wire rack.
Dust with icing sugar and serve.

Store cake in a sealed container at room temp for up to two days.


  1. Oh my - all that baking is making me hungry!!

    I'd say the Nutella Cake was delicious as cupcakes - must try that :-))

  2. Hi BG: Nutella cake's delish in whatever form! LOL! cupcake form is less messy to eat!