Pumpkin Cake With Nutella Frosting

"Found on facebook; original recipe from http://theviewfromgreatisland.com/2013/09/pumpkin-walnut-cake-with-nutella-frosting.html. To substitute another pan for the springform pan called for in the recipe, check http://www.joyofbaking.com/PanSizes.html --"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
18
Yields:
1 9-inch springform
Serves:
10
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ingredients

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directions

  • Preheat oven to 350°F.
  • In a large mixing bowl, combine the pumpkin, oil, eggs, sour cream, sugars and spices. Make sure everything is well combined.
  • In a separate small bowl whisk together the flour, soda and salt. Fold the dry ingredients into the wet, mixing just until combined. Fold in the hazelnuts, if using.
  • Spread the batter evenly in a lightly greased 9 inch springform pan.
  • Bake for about 50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it.
  • Cool briefly before removing from the pan.
  • Make the frosting by mixing together the Nutella, sour cream and powdered sugar.
  • Add just enough milk or cream for a spreadable consistency.
  • Add a little more powdered sugar if the frosting seems too thin. Spread on the completely cooled cake.

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Reviews

  1. Very good dessert which we enjoyed. I never used nutella before, but it was really good on this cake. Thanks for sharing!
     
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