Nutella Bundt Cake

Ingredients for 1 servings:

• 200 g butter (soft)
• 200 g powdered sugar
• 350 g flour
• 200 ml whipped cream
• 250g Nutella
• 3 eggs (size L)
• ½ pack of baking powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

just the thing for Nutella fans – super fluffy and quick to make

Beat the softened butter with the powdered sugar until light and fluffy. Add the flour, heavy cream, Nutella, and eggs and beat until fluffy and light – you can do it a little longer, it won’t hurt. Add the baking powder to the batter just before pouring it into the baking tin and stir in briefly. Pour everything into a Bundt cake tin (or a regular springform pan) and bake in the oven at 160 degrees (fan oven) for about 50 minutes. (Use a skewer test – it may go faster with a springform pan, but with a Bundt cake tin it may take a little longer depending on the size of the tin.) Since modern Bundt cake tins no longer need to be greased, it is sufficient to pour the batter straight into the tin. If you have an older model, you should grease the tin as usual beforehand. Once cooled, carefully turn the cake out of the tin and sprinkle with powdered sugar. Tip: it tastes almost better on the second day because it is then nice and moist.