(The original coffecake-sans-Nutella recipe is from the Pioneer Woman...If you don't already know about Ree Drummond and her kitchen magic, you should check out her website at www.thepioneerwoman.com. You won't be disappointed!)
Nutella Swirl Coffeecake
Cake:
6 tablespoons butter (3/4 stick)
3/4 cup sugar
1-1/2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
2 egg whites, beaten until stiff
1/2 cup Nutella (or however much you want!)
Topping:
6 tablespoons butter
½ cup flour
¾ cup brown sugar
¼ cup toasted, chopped hazelnuts (add more if desired)
¼ cup chocolate chips (add more if desired)
Sift together flour, baking powder, and salt. Beat egg whites
and set aside.
Cream butter & sugar. Add flour mixture and milk and mix until just incorporated. Fold in egg whites.
Grease and dust with flour an 8x8 pan, and layer in the batter and Nutella - start with a layer of batter, drizzle Nutella,
and then cover with remaining batter. Swirl gently with a knife. (Heat up the
Nutella to make it easier to drizzle.)
In a separate bowl, cut topping butter, flour, and brown
sugar together with a pastry cutter or fork. Mix in hazelnuts & chocolate chips, and sprinkle
over top of cake. Poke with a fork to push some topping into the batter.
Bake at 325 degrees for 40-50 minutes, until toothpick comes out clean of batter.
Have fun!
The cake before the topping is added:
Crumbly topping applied:
The finished product:
