if you’ve been following my blog for a while, you know that i love nutella. i’ve made caramel-nutella crumb bars, chocolate nutella thumbprint cookies, + simple but amazingly delicious nutella cookies. well, i now have another nutella recipe to add to the mix – nutella-swirl pound cake. i had this recipe bookmarked for ages, but had yet to bake it, as every time i had a full jar of nutella in the house, it would miraculously be consumed before i got around to making it.
luckily, earlier this week, i had a quiet afternoon, + decided it was time to give this fab-sounding pound cake a try. i got the needed ingredients from the grocery store, including a brand-new jar of nutella, + set about baking. + the results? well, with two sticks of butter + an entire jar of nutella in the recipe, it probably won’t surprise you to learn that the pound cake is mighty tasty! the cake is moist, flavorful + rich without being heavy, while the ribbons of nutella add a lovely decadence + richness. it would be great for a mid-morning brunch, excellent with afternoon tea, or perfect as an after-dinner dessert. next time you’re looking for a fabulous sweet, give this pound cake a try!
nutella-swirl pound cake
makes one 9″x5″ loaf, adapted from food & wine
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 + 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 + 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 + the remaining nutella. top with the remaining batter. lightly swirl the nutella into the batter with a butter knife. do not overmix.
bake the cake for about 1 hour + 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 + let cool completely, about 2 hours. cut the cake into slices + serve.print this recipe