Pumpkin Nutella Snack Cake
Ingredients
The cake
-
2
cups
all-purpose flour
-
1½
teaspoons
cinnamon
-
½
teaspoon
fresh nutmeg
-
¼
teaspoon
ginger
-
1
teaspoon
baking soda
-
¾
teaspoon
salt
-
2
sticks
unsalted butter, at room temperature
-
¾
cup
granulated sugar
-
¾
cup
brown sugar
-
1
large
egg
-
2
teaspoons
vanilla extract
-
1
cup
canned pumpkin puree
The topping
Instructions
- Preheat the oven to 350°F and prepare a 9-by-13-inch baking pan with cooking spray.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt.
- In a stand mixer, cream the butter and sugars until smooth, then beat in the egg and vanilla, followed by the pumpkin puree.
- Mix in the flour mixture until just combined, then spread the batter into the prepared pan.
- Drop tablespoons of Nutella onto the batter and swirl it in gently.
- Bake for 35-40 minutes until the sides pull away from the pan and a toothpick comes out clean. Cool completely before cutting into squares.
Nutrition Facts (estimated)
Servings
16 pieces of cake
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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