Pumpkin Cake With Nutella Frosting

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup light olive oil
• 2 large eggs
• 1/2 cup sour cream (or yogurt)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cardamom
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped hazelnuts, toasted (optional)
• 1 cup nutella chocolate hazelnut spread
• 1/4 cup sour cream (or yogurt)
• 1 1/3 cups powdered sugar
• milk (to thin) or cream (to thin)

Recipe

• 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.