Butter Cake

Made the above last Friday. It is a very simple recipe as you just need to put all ingredients (except the nutella and cranberries) into the mixing bowl and beat till the batter becomes smooth. I've adapted the recipe from http://www.cookrepublic.com/recipe-archive/nutella-butter-cake/.

The original recipe only uses nutella but I added cranberries - making it half nutella, half cranberries butter cake (then I get 2-in-1 cake!).

Recipe
(source:http://www.cookrepublic.com/recipe-archive/nutella-butter-cake/)
Preparation Time – 10 minutes

Baking Time – 60 minutes

Serves – 8

Ingredients

150g churned, salted butter

1 cup caster sugar

3 organic eggs

1 tablespoon vanilla extract

1 1/2 cups plain flour, sifted

1 teaspoon baking powder, sifted

1/2 cup milk

2 tablespoons Nutella (I've used about 4 tbsp of Nutella and cranberries as desired)

Method

Preheat oven to 160C. Grease and line a 20cm (8 inch) round or 25x11cm (10×4 inch) rectangle loaf tin with baking paper.

Combine all ingredients except Nutella, craberries in a large mixing bowl and beat with an electric mixer for approximately 4 minutes until combined and smooth.

Spoon half the mixture in the prepared tin. Place one tablespoon of Nutella over the mixture. Using a wooden skewer or fork, gently swirl the mixture through the batter along the top to get a marble effect. Top with remaining cake batter.

Add another tablespoon of Nutella on top and repeat the swirling pattern. 

Place in the oven and bake for approximately 50-60 minutes until cooked when tested with a skewer. 

Allow to cool for 5 minutes then turn on to a wire rack to cool completely. Will keep in the fridge for 4 to 5 days.