I promise you, it tastes just as good as it looks!

6 oz Nutella

1/4 cup heavy cream

3/4 cup sour cream, at room temperature

1/4 cup buttermilk, at room temperature

1 egg, at room temperature

1 teaspoon vanilla

2 1/4 cups flour

1 cup sugar

12 tablespoons (1 1/2 sticks) butter, cut into 1″ pieces, at room temperature

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 Preheat oven to 350. Grease 9 x 13″ pan.

2 Put Nutella in a small heatproof bowl. Heat heavy cream in a saucepan until just about to boil. Pour cream over Nutella, cover with plastic wrap, and let sit for 5 minutes. Remove wrap and whisk until smooth.

3 Whisk together sour cream, buttermilk, egg, and vanilla in a medium bowl.

4 In your mixer bowl, combine flour and sugar on low speed. Add butter one piece at a time, continuing to beat until mixture resembles coarse sand. Remove 1 cup of the mixture.

5 Add baking powder, baking soda, and salt and beat on low to combine. Beat in sour cream mixture until incorporated. Remove bowl from mixer and use a spatula to stir a few more times. Pour batter into prepared pan and smooth with an offset spatula.

6 Dollop Nutella mixture over the top of the batter and swirl with a knife. Sprinkle reserved crumb mixture over the top. Tap on counter gently a couple of times to release any air bubbles.

7 Bake cake until golden brown and a toothpick inserted in center comes out clean. Let cool.

recipe from Sarah Kieffer’s 100 Morning Treats