Swirly Gluten Free Tunnel of Nutella Cake

Jean Layton

Yes, it is January.

Yes, most folks are thinking about a diet of green smoothies, salads and protein instead of baked goods.

This cake is inspired by the 1950's Bundt classic, right off the bag of Pillsbury flour. That cake was made with chocolate and walnuts in a tender buttery pound cake.

One situation gluten-free bakers need to address is the problem of the falling filling. Our batters have so much more liquid than glutinous cakes to get the right finished texture, the tunnel won't stay put in the cake. But I figured out a way to make that darn layer of luscious stay right where I want it. Read along and see.

Swirly Gluten-Free Tunnel of Nutella Cake, magic in a pan

But our local Community Association has a tradition for the January meeting, a dessert social. Who am I to think that I should bring along something without sugar to such an event?

I did think about black bean brownies first. Katie was itching to try a recipe for Nutella brownies, made with nothing but Nutella and eggs. The idea of using an entire jar of Nutella for a single recipe struck me as overkill. The smooth paste is just too sweet to imagine wanting to eat an entire piece of the finished product.

My skeptical mind wonders just how they would come out. Would they be moist and fall apart? fudgy like typical brownies?  Katie agreed, and ended up making black bean brownies instead, and not a single one was left.

Swirly Gluten Free Tunnel of Nutella Cake

By Jean M. Layton,
2015-01-15
Prep Time: 25 minutes
Cook time: 50 minutes
Yield: 16 servings
Ingredients:
1 stick (112 grams)butter
1 tablespoon (10 grams) pixie dust
135 grams (1/2 cup) sour cream
1 cup (206 grams) organic sugar
1 cup (165 grams) whole grain flour mix
1 tablespoon (15 grams) baking powder
1 cup (142 grams) white flour mix
1/2 teaspoon salt
4 eggs
3 tablespoons powdered sugar
½ cup nutella
Glaze
3 tablespoons powdered sugar
½ cup nutella
2 tablespoons half and half or cream
Instructions:

Preheat oven to 350
Gease the pan with spray oil. (yes, I know it is supposed to be non stick, but it isn't)
Beat together the butter and pixie dust till smooth and fluffy.
Add sour cream and beat for 30 seconds
Add sugar, flour mixes, baking powder, salt. 
Beat till well combined. The batter will get quite stiff.
Add one egg and beat 30 seconds, continue adding eggs till all are in and then beat one minute.
Pour batter into prepared pan, smoothing the top.

Sprinkle the batter with the powdered sugar.

The Magic Step

Stir the Nutella with a spoon till it is fluffy,
Gently place small spoonfuls atop the powdered sugar. The sugar acts like a rug, supporting the Nutella in place and preventing it falling into the top of the pan.

Bake at 350 for 45 minutes.
Check to see if the cake is pulling away from the sides. If it is, then it is done. Otherwise 5 more minutes.

Allow to cool 10 minutes in the pan, then turn out onto your serving plate.
Cool the cake completely before glazing.
Glaze

Warm the Nutella till barely warm in small bowl
Add the cream and sugar
Stir till smooth.
Pour gently into the deeper swirls or go to town and just drizzle everywhere.

 The crowd at the community association event agreed. I had just one piece left to send off to work with my husband today

You might want to save just a bit of the Nutella glaze though.
There is a lovely drink that I'm going to make tomorrow.