Nutella Swirled Pound Cake

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  • 1-1/2 cups all purpose flour, plus more for dusting
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 2 sticks salted butter, room temperature (16 tablespoons/1 cup)
  • 2/3 cup sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • One 13-ounce jar Nutella (I used 1/2-3/4 of a 26.5 oz jar)

1. Preheat the oven to 325 degrees.  Use nonstick spray and flour on a 9×5 inch loaf pan, tapping out any excess flour.

2. In a medium bowl, whisk the 1-1/2 cups of flour with the baking powder and salt and set aside.

3. In a large bowl, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes.

4. With the mixer at medium-low speed, add the eggs, one at a time, making sure each one gets incorporated before adding the next one.  Add the vanilla extract.  Add the flour mixture in 3 batches, beating at low speed between additions until incorporated.  Continue to beat for 30 seconds longer.

5. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top.

6. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife.  Do not over mix.

7. Bake the cake for about 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan for 15 minutes.  Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours.  Cut the cake into slices and serve.

The pound cake can be  kept in an airtight container at room temperature for up to 3 days.  It can also be wrapped tightly and frozen.

Notes

This required MUCH more Nutella than I expected. There isn’t much batter to split into thirds – much easier to split in half. However, I still managed to split into thirds. Also, it can be difficult to spread the Nutella on the batter. Try not to have chunks of it in various areas, but rather, to spread as thin a layer as possible – unless you love Nutella, in which case, by all means, go ahead and pile on the Nutella! The bread takes awhile to cook through. When the bread turned to a beautiful golden brown color, I thought it was ready. However, when I put in a toothpick into the center, it did not come out clean. Therefore, I let the bread bake a bit longer, turning the outside of the bread dark brown. Even though it looked almost burnt, but it was not burnt and did not taste dry. Instead, it tasted absolutely amazing! I don’t love Nutella, so perhaps I will try this again with chocolate spread instead. But for people who love Nutella, this is a must try!

Out of curiosity, I checked out the definition of “pound cake.” According to Wikipedia,

“Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. The traditional recipe makes a cake much larger than most families can consume, and so the quantity is often changed to suit the size of the cake that is desired. As long as the ratio is preserved, the resulting cake will be identical to that using the traditional recipe. Hence, any cake made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar is also called a pound cake. The traditional connotation of a pound cake using a pound of each ingredient is often forgotten because in it is no longer as common to weigh ingredients in pounds while baking.”

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