Nutella Crumble Cake

Indulge in Nutella Crumble Cake! Easy recipe with a crunchy golden topping, gooey chocolate-hazelnut center, & a buttery cookie crust. A perfect dessert.

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Prep Time 20

Cook Time 30

Chill Time 3

Total Time 3 50

Servings: 8 pieces

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g all-purpose flour
150 g granulated sugar
1 packet vanilla sugar or 1 tsp vanilla extract
450 g Nutella (about 1.5 jars)
150 g cold butter cubed
0.5 tsp baking powder
2 large eggs
1 pinch salt

Equipment

Large mixing bowl
Spatula or spoon for spreading
Parchment paper for lining the pan
9.5-inch springform pan
Measuring cups and spoons or kitchen scale

Method

Place the flour, sifted baking powder, salt, both sugars, eggs, and cold butter cubes in a large mixing bowl.
Mix the mixture with your hands until it resembles rough, chunky breadcrumbs.
Line a 9.5-inch springform pan with parchment paper and press half of the crumble mixture into the bottom and up the sides of the pan.
Spread the Nutella into the crust layer using the back of a spoon.
Scatter the remaining crumble mixture over the Nutella without pressing it down.
Chill the pan in the refrigerator for at least 3 hours, or overnight.
Preheat the oven to 350°F (180°C) and bake the chilled cake for 25-30 minutes until golden brown.
Let the cake cool completely in the pan before serving.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Keep the butter cold for the best crumble texture. Don't skip the chilling step; it helps maintain the crumbly topping during baking. Serve with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra treat.

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