Filberts

I love filberts!

Filberts are more commonly known as hazelnuts. I remember my grandparents having a bowl of mixed nuts around Christmas. I would pick out the small hazelnuts and crack them open. I wouldn’t eat them until I had a handful. They were delicious! Our kids are not nut lovers. Many times, I’ll put aside a recipe because it has nuts or I’ll make it without the nuts. I look forward to the day when I can include the nuts in various recipes. However, they do like Nutella. What is Nutella made from? The adorable little filbert. And it is with this yummy, chocolately, nutty cream that I made my “N” recipe with.

Nutella Butter Cake (although the recipe was for a cake but baked in a loaf pan so it is a loaf)

That was my thought when I read the title! So I chipped away at that baking project this weekend. I baked yesterday. I cleaned. I washed bedding and folded laundry. I mopped. I tended the fire. I baked. That was my first project after making breakfast and cleaning up.

It’s a simple recipe. I had to make a few conversions – grams to ounces, Celsius to Fahrenheit. This recipe mixed up fast and baked to perfection. We tried it warm out of the oven and it was deemed a keeper.

Nutella Butter Cake Loaf
150g churned, salted butter (5.3 ounces)
1 cup caster sugar (super fine sugar)
3 eggs
1 Tbsp. vanilla extract
1 ½ cups flour
1 tsp. baking powder
½ cup milk
2 Tbsp. Nutella **

Preheat oven to 320˚F (160˚C). Grease and line an 8-inch round or a 10x4-inch loaf pan. I just greased and floured my pan and the loaf slipped right out! Combine all ingredients except the Nutella, in a large mixing bowl and beat for approximately 4 minutes until all ingredients are combined and smooth.

Spoon half the mixture in the prepared pan. Place one tablespoon of Nutella over the mixture and swirl into the batter using a fork. (**I used more Nutella. Also found the Nutella to be heavy and hard to swirl so I warmed it in the microwave and it swirled better).

Top with the remaining batter and add more Nutella. Swirl.

Place in oven and bake for approximately 50-60 minutes or until cake tester inserted in middle comes out clean. Allow to cool for 5-10 minutes before removing from pan. Cool completely on wire rack.

This will keep in the refrigerator for 4-5 days – if there is any left!

I had extra batter so I let the kids make their own Nutella Swirl Butter Cupcakes and they turned out perfect.


The flavor of this butter cake is delicious and very moist. I was a little disappointed that the first layer of Nutella sank to the bottom of the cake and it did not mix or swirl very well. Warming the Nutella helped is swirl better so I will make note of that. I also would cover the top layer of Nutella with a little batter as it baked and flaked off when the loaf was cut.