Total Time
1hr
Prep 10 mins
Cook 50 mins

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 --

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine the pumpkin, oil, eggs, sour cream, sugars and spices. Make sure everything is well combined.
  3. 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.
  4. Spread the batter evenly in a lightly greased 9 inch springform pan.
  5. Bake for about 50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it.
  6. Cool briefly before removing from the pan.
  7. Make the frosting by mixing together the Nutella, sour cream and powdered sugar.
  8. Add just enough milk or cream for a spreadable consistency.
  9. Add a little more powdered sugar if the frosting seems too thin. Spread on the completely cooled cake.
Most Helpful

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

ellie_ December 12, 2013