Recipe Remake for Nutella Swirl Bundt Cake.

I like cake, but being a diabetic means I have to sometimes...sometimes forego the dessert. However, life should be enjoyed and making compromises means you can sometimes have your cake and eat it too. This is what I did with a recipe I found online for Nutella Swirl Cake. Making a few simple changes created a cake that was more diabetic friendly than the original recipe. Less sugar, fat and cholesterol; yet a cake that was full of flavor and moist. Of course I also cut down the portion size from 12 slices to 16 slices, but with my recipe remake...less is more!!!


First the original recipe:

NUTELLA SWIRL CAKE

Serves: 12

Difficulty: average
Preparation time: 20 min.
Cooking Time: 1 hour
Classificaton: Dessert, cake

INGREDIENTS:

3 cups cake flour

1/2 tsp baking powder
1/4 tsp sea salt
3 cups granulated sugar
2 sticks unsalted butter, softened
6 oz heavy whipping cream
6 eggs
1 tbsp vanilla extract
3 tbsp Nutella
powdered sugar, to dust

DIRECTIONS:

Preheat oven at 350 F degrees.  Grease a 12 cup bundt cake pan with flour and butter or baking spray.

In a large bowl sift together cake flour, baking powder and salt, set aside.

With a hand or stand mixer, beat butter and sugar at medium speed until creamy and fluffy.

Add the eggs, one at the time, until well incorporated. Add vanilla extract.

Reduce the speed then add whipping cream and flour mixture alternately. Pour the cake batter into the pan.

Add 3 tablespoons of Nutella on top of the batter, then swirl with a fork for a marble effect.

Bake for 1 hour or until a wooden toothpick comes out clean.  Allow the cake to cool into the pan.  Sprinkle with powdered sugar.

Recipe on Il Cucchiaio d'Argento (http:// www.cucchiaio.itwww.cucchiaio.it)

by Breadloveanddreams

Now for my recipe remake:

 

Nutella Swirl Bundt Cake

 Ingredients:

3 cups Bob's Red Mill 10-grain flour

1/2 tsp baking powder
1/4 tsp salt
1 and 1/2 cups Splenda Baking Blend
2 (16 Tbsp)sticks unsalted butter, softened
3/4 cup vanilla flavored almond milk, unsweetened
1 and 1/2 cups egg substitute
1 Tbsp vanilla extract
4 Tbsp Nutella (also known as hazelnut spread)
powdered sugar, to dust

Preparation:

Preheat oven at 350 F degrees.  Grease a 12 cup bundt cake pan with flour and butter or baking spray.

In a large bowl sift together flour, baking powder and salt, set aside.

With a hand or stand mixer, beat butter and Splenda at medium speed until creamy and fluffy.  Continue beating and slowly add in the egg substitute; add the vanilla extract.

Reduce the speed, add almond milk and flour mixture alternately; pour the cake batter into the pan.  Add four tablespoons of Nutella on top of the batter; swirl with a fork for a marble effect.

 

Bake for 50 - 60 minutes; until a wooden toothpick comes out clean; allow the cake to cool in the pan.  Sprinkle with powdered sugar.

 

Makes 16 servings.

When I swirled in the Nutella, I pushed the fork in deeper than I should have.  Guess what?  It still tasted awesomely delicious!

Mary Cokenour