Wednesday, May 16, 2012
Recipe from Sugar Crafter
1 1/2 sticks butter
1 1/2 cups sugar
1 1/2 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
12 ounces plain Greek yogurt or sour cream
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. Put the nutella in the microwave for about 20 seconds so it is 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.