FOODIE FRIDAY: Nutella Swirl Cake with Sweet Sweet City.


Welcome to our latest installment of Foodie Friday. Since I verifiably suck at cooking, I decided to bring you some EASY recipes and ideas from my favorite foodies, on a Friday specifically, so you could whip it up over the weekend if you felt like it! Meet Grace of Sweet Sweet City. Tagline: Everything I know about cooking I learned from my mother, Ina Garten and Youtube. I love that. From childhood Grace was playing in her mothers kitchen, and by age ten was hosting breakfast parties on Sunday mornings for the neighborhood kids. She had her first dinner party at age 12! Despite early experimentation in the kitchen, Grace majored in Art History in college, and later studied at the School of Interior design. She knew she was destined for a career in a creative field but she didn’t quite nail down what that would be until her husband’s aunt started a catering business and asked her to make the deserts. It has been one year since she started Sweet Sweet City and since then she’s worked on bar mitzvahs, birthday parties and different events at people’s homes. Despite never having attended culinary school, she has turned her love for baking into a successful business. Grace is ever humble, and describes herself as always learning… she is randomly googling ”How to crumb coat a cake” and “how to work with modeling chocolate” while we  are watch RHONY. Every day presents her challenges and she rolls with the punches.

I’ve asked Grace to give us an easy fun recipe that is virtually fail proof. She gave me this Nutella Swirl Cake recipe, and  gave me the actual CAKE in the photos! YUM. It was gone within two days at my house. It’s super delicious with coffee in the morning. I ate that cake before the gym every day! (Ha!)

5 Things, with Grace:

1. My favorite Ingredient…. believe it or not is Sour Cream. It makes a cake extremely moist and tender .

2. My Death Row Meal… My moms chicken soup. A chocolate chip cookie.

3.What I eat when I’m alone in my apartment….Martins pretzels from the union square farmers market.

4. My favorite secret tip…. Just like you would never cook with out adding salt to a dish, the same applies with baking. Also, have all your ingredients out on the table before you begin. Nothing is worse then starting a cake and then realizing you ran out of eggs half way through!

5. My favorite dish in the city is: Spaghetti Arrabiata at Bar Pitti. I eat there at least twice a week!

THE RECIPE: 

Nutella Swirl crumb cake 

1. Butter and flour one 9″ inch round spring form baking pan 

Crumb topping:

  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1 stick unsalted butter, melted
  • 1 1/3 cups all-purpose flour
  • small pinch of salt

Combine first 3 ingredients in a bowl. Add melted butter and stir. Add flour and salt. Stir to combine and refrigerate while assembling cake. 

Cake: 

  • 6 tablespoons unsalted butter, at room temperature (3/4 stick)
  • 3/4 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2/3 cup sour cream
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • a heaping 1/3 cup Nutella 

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Scrape down bottom and sides of bowl to insure batter is fully mixed. Spoon half the batter into the prepared pan and spread it out with a knife. warm the Nutella in the microwave for 5-30 seconds, so you are able to spread it on cake. Layer on the rest of the batter, then the rest of the nutella and swirl with knife.crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a tooth pick comes out clean. (May need to tent crumb topping mid way through in order to prevent excessive browning) Cool completely, then glaze or dust with powdered sugar. Glaze:1 1/2 cups confectioners’ sugar
2 1/2 tablespoons milk
tiny pinch of salt
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon 

Sift confectioners sugar. Then combine all ingredients and drizzle over cake. 

I hope you are enjoying Foodie Friday! I’m loving exploring another art form- food- through the eyes of people who are good at it!

Happy Weekend! And check out Grace’s gorgeous food HERE, and follow her insta @sweetsweetcity.

 

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Comments

  1. Looks amazing as always you guys. Yum!

  2. Grace says:

    Pictures look awesome! Thanks so much Nicole!

    • Danielle says:

      looks amazing. two questions: layer half cake batter, nutella, remaining cake batter and then swirl? and also what does “tent crumb topping midway through” mean?

      Thanks for sharing this recipe!!

  3. Danielle says:

    any way to get grace to answer my question? i want to make the cake for shabbat! thanks!

  4. Grace says:

    Tent means just put a piece of foil on top of crumbs if you see them getting too dark about half way through the cooking time. Don’t apply the foil tightly just cut a sheet and put it on top of the crumbs.

    Yes. Batter , Nutella, batter and then use a knife and swirl.

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