Gluten-Free Nutella Swirl Pound Cake

By srumbel

Each bite is SO rich, popping with aromatic vanilla beans and that creamy, buttery crumb. And the Nutella swirl is just perfect — the chocolate doesn’t overwhelm that decadent vanilla layer, but marries with it perfectly, adding a nice nutty sweetness to the top of the cake. This pound cake is so indulgent!

from thedomesticrebel

Ingredients

• 1 cup [2 sticks] butter, softened
• 1 cup granulated sugar
• 4 eggs
• 1 Tbsp vanilla bean paste (or 2 tsp vanilla extract)
• 1 cup Bob’s Red Mill Sweet White Rice Flour
• 1/2 cup Bob’s Red Mill Sorghum Flour
• 1/4 cup cornstarch
• 2 tsp baking powder
• 1/2 cup Nutella, divided
• Rainbow sprinkles

Preparation

Step 1

1. Preheat oven to 350 degrees F. Liberally grease a 9-inch loaf pan with a little cold butter or gluten-free nonstick spray; set aside.
2. In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla bean paste/vanilla extract to combine.
3. In a medium bowl, sift together the White Rice Flour, Sorghum Flour, cornstarch and baking powder. Gradually add the flour mixture to the wet mix, beating well after each addition until a soft batter has formed. Spoon about 1/2 cup of the batter into a separate smaller bowl; stir in about 1/3 cup of Nutella to blend.
4. Spread the vanilla pound cake batter into the prepared pan in an even layer. Top with globs of the Nutella batter. Use a butter knife to gently swirl the Nutella batter into the vanilla pound cake batter, giving it a marbled effect. Place the pan in the oven and bake for 40-50 minutes or until a toothpick inserted near the center comes out mostly clean. Cool slightly before inverting the cake carefully onto a wire rack to cool completely.
5. Once cooled, use the remaining 1/4 cup of Nutella to drizzle onto the pound cake — I popped the remaining Nutella in the microwave for about 15 seconds to soften. Immediately sprinkle with rainbow sprinkles and serve! Store airtight, at room temperature, for several days.