Nutella-Swirl Pound Cake

Name: Nutella-Swirl Pound Cake
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 8 slices, 8 serving(s)
Ingredients: 354.88 ml flour, plus more for dusting; 4 large eggs, at room temperature; 9.85 ml vanilla extract; 3.69 ml baking powder; 1.23 ml salt; 236.59 ml unsalted butter, softened; 295.73 ml sugar; one 13-ounce jar nutella

Submitted by aronsinvest

"This came out in food & wine this month. I love Nutella."

Download

Ready In:: 1hr 25mins
Ingredients:: 8
Yields:: 8 slices
Serves:: 8

ingredients

354.88 ml flour, plus more for dusting
4 large eggs, at room temperature
9.85 ml vanilla extract
3.69 ml baking powder
1.23 ml salt
236.59 ml unsalted butter, softened
295.73 ml sugar
one 13-ounce jar nutella

directions

1. Preheat the oven to 325°F 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.
2. In a large bowl, using a hand held 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.
3. 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. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not over mix.
4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted into 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.