This easy Italian Nutella Crumb Cake, makes the perfect Dessert or Snack Cake. A buttery cookie crumbly base filled with a creamy hazelnut filling then topped with more crumb topping and baked to perfection!
Table of Contents
Nutella Crumb Cake
Whenever I go back to Toronto to visit my daughters the first thing the ask for is the largest jar of Nutella I can find so that they or I can make them one of the favourite desserts! Yup this Crumb Cake with the most famous Creamy Hazelnut Filling.
Actually my eldest admitted that she has made it for family and friends, and I kid you not 4 times in the past month.
This is probably one of the first sweet purchases I made in the grocery store when I got here, but then my sister-in-law told me how to make it, and I never looked back. And yes it is super popular here. Known as a “Sbriciolata alla Nutella” and such an easy cake to make, and so yummy!
How to make a Crumb Cake
- In a large bowl whisk together flour, sugar, baking powder and salt.
- Add the butter and using a pastry blender or fork combine to form a coarse crumbly mixture.
- Add the egg and continue to mix only until still crumbly.
- Place a part of the crumbly mixture into the cake pan, lightly pat down.
- Spread the Nutella on top and top with the remaining crumb mixture.
- Bake for approximately 30-40 minutes or until lightly golden on top.
- Let cool before serving.
I like to use a springform pan for cakes like these but if you don’t have one, just make sure to grease and flour well your cake pan or a deep dish pie dish would work too.
We are a Nutella eating family, of course what Italian isn’t? I used to have to hide the jars from the kids when they were little, to tell the truth I just started eating it here, but I have to say nothing like a fresh croissant stuffed with some of this creamy stuff!
In my opinion this Nutella Crumb Cake should step out from behind Tiramisu and just show everyone how darn delicious a crumb cake especially filled with Nutella can be. Enjoy!
Italian Nutella Crumb Cake
Ingredients
Crumb Base
- 2 1/2 cups flour (310 grams)
- 1/2 cup sugar (100 grams)
- 2 teaspoons baking powder
- pinch salt
- 1/3 cup + 3 tablespoons butter (cold and cut into small pieces) (110 grams)
- 1 large egg
FILLING
- 1-2 cups Nutella
Instructions
- Pre-heat oven to 350° (180° celsius). Grease and flour an 8-9 inch (depending how thick you like your base, I used a 9 inch for this one) cake pan (20-24 centimeter). A spring form pan is my recommendation.
- In a large bowl whisk together the flour, sugar, baking powder and salt, add butter, using a pastry blender or fork combine to form a coarse crumb mixture, add the egg and continue to mix only until still crumbly.
- Place approximately 2/3 of the crumbly mixture in the cake pan, lightly pat down. Spread the Nutella* evenly on top and sprinkle with remaining crumb mixture.
- Bake for approximately 30-40 minutes or until lightly golden on top. Let cool. Enjoy!
*If the Nutella is hard, place in a small plate and over a pot of boiling water stir until smooth and soft.
Nutrition
Updated from October 9, 2015.
Kathryn Occhipinti says
Crumb cake and Nutella? What a great combination! My daughter loves both, so I can’t wait to go home and make it for her!
Rosemary says
Hi Kathryn, thanks I hope she likes it. Let me know.
Kristin says
Do you think this would be okay if I prepped it all the night before, set it in the fridge, then baked the next day? We are having a dinner party doing lots of cooking, so I’m trying to prep what I can!
Rosemary says
Hi Kristin, Im sure that would be fine. Have a great time!
Brenda says
Can almond flour be substituted for regular flour and if so how does that affect the remainder of the recipe?
Rosemary says
Hi Brenda since almond flour doesn’t have gluten the cake will be denser and flatter, I have never made it with almond flour so I can’t comment on the taste. Let me know if you try it.
Jennifer says
I made this for Sunday dinner dessert. I did however forget to add the egg! I also ended up using slightly more butter then called for. Using a 9 inch spring form pan I lined it with parchment paper. I also used a 13 oz jar of nutella. Baking time for me was 30 minutes. Even without the egg it was amazing! Thanks for the great recipe. 😀
Rosemary says
Hi Jennifer, thanks so much, so glad you enjoyed it, probably the extra butter covered the lack of egg. Have a great week.
Maggie says
Can’t wait to try this recipe! This may be an obvious question, but should you press down/flatten the crumb mixture in the bottom the pan, before spreading the nutella on? Thanks!
Rosemary says
Hi Maggie, you could press the crumb mixture down, but not too hard, depending on hard your Nutella is, it might help to soften it up a bit, either in a bowl over a pot of boiling water or microwave. Hope that helps.