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    Nutella Swirl Pound Cake

    While flipping through Food & Wine magazine, I cam across a section of cookbook reviews. One of them was for Lauren Chattman’s Cake Keeper Cakes and there was a recipe for Nutella Swirl Pound Cake. Had to buy the book, had to try the cake.

    Nutella swirled in a cake? Could there possibly be anything bad about that? And what a simple recipe!

    This is a great book of cake recipes that are really good to keep on a cake stand. They can just be slivered to the end, stay fresh and are easy and yummy!

    • 1 1/2 cups all-purpose flour, plus more for dusting
    • 4 large eggs, at room temperature
    • 2 teaspoons pure vanilla extract
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2 sticks unsalted butter, softened
    • 1 1/4 cups sugar
    • One 13-ounce jar Nutella

    Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.

    In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

    Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella.

    NOTE: I think my Nutella was a little thick. Make sure you spread it from side to side. I might use slightly less next time.

    Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.

    NOTE: I should have swirled a little more. The batter and nutella are VERY thick. I was also afraid to over swirl. Next time this will be perfection!

    Bake the cake for about 1 hour and 15 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.


    3 Responses

    1. Looks great …I blogged about this recipe back in October. It is a rich cake. We liked it much better ice cold from the fridge…
      and on the second day for sure. I am glad you got the book…I have not ordered it yet, I better go and take a look.
      Because I really need another cookbook right? Lol…especially another baking book!

    2. I totally agree with you, how could anything with nutella in it be bad. The cake looks & sounds delish.

    3. This looks so good. I love the idea of swirling Nutella through the cake. Yum!

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