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Flavorful Fridays: Nutella-Swirl Pound Cake

November 5, 2010

The Flavorful Fridays this month can all fall under the category of Nutella November. I have found some great recipes to share that call for nutella as a main ingredient. Whether you prefer to eat nutella with a spoon out of the jar, spread on toast, or baked into a delicious dessert, we will be celebrating the deliciousness of nutella this month.

A couple weeks ago, we were asked to bring dessert to a friend’s house for dinner. Rather than go to one of my stand-by desserts, I decided to try something new–something with nutella. I knew our friends wouldn’t mind being our guinea pigs for the new recipe (don’t you love friends like that?!), so I found this recipe online and decided this was the one. It calls for a whole jar of nutella–I mean how bad could it possibly be (well, maybe bad for you, but definitely not bad tasting). I’m so glad we tried something new because everyone loved this dessert. It’s very easy to make, and it tastes great with vanilla or coffee ice cream.

Nutella-Swirl Pound Cake

Courtesy of delish.com

Ingredients:

1-1/2 cups flour

4 eggs (at room temperature)

2 teaspoons vanilla extract

3/4 teaspoon baking powder

1/4 teaspoon salt

2 sticks unsalted butter (softened)

1-1/4 sugar

1 jar (13-ounces) nutella

Directions:

Preheat the oven to 325 degrees. 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 flour with the baking powder and salt.

In a large bowl, using a 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 three 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. Top with the remaining batter. Lightly swirl the nutella into the batter with a butter knife. Do no overmix.

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, serve, and enjoy!

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