Cake - Nutella pound cake

By tinathorn

Ingredients

• Nonstick spray
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 cup sugar
• 3 large eggs, room temperature or chilled
• 1/3 cup plain Greek yogurt (full fat is recommended)
• 2 teaspoons vanilla extract
• 1 1/4 cup all purpose flour
• 3/4 tsp baking powder
• 1 teaspoom cinnamon
• 1/4 teaspoon salt
• 1 and 1/2 cups Nutella

Details

Adapted from buttercreamfanatic.com

Preparation

Step 1

Preheat the oven to 325F. Spray a 9"x5" loaf pan and set aside.

In the bowl of a stand mixer (or in a large mixing bowl if you are using a hand mixer), cream the butter and sugar together at medium-high speed until light and fluffy. This will take about 3-4 minutes in the stand mixer, or 5-6 minutes if you are using a handheld mixer.

Reducing the speed to low, incorporate the egg, yogurt and vanilla and briefly mix to combine. In a separate bowl, whisk (or use a fork to mix) together the dry ingredients: flour, baking powder, cinnamon, and salt.

Keep the mixer speed on low. Add a scoop of about 1/3 of a cup of the dry ingredients into the bowl of the mixer. As soon as it is mostly incorporated, add another scoop. Continue just until the dry ingredients are completely incorporated - be careful not to overmix.

Transfer about a third of the batter into the prepared pan and use a rubber spatula to smooth and level the batter in the pan. Add half of the Nutella, and use the rubber spatula to spread this out into a full layer. Then add another third of the batter over the Nutella and spread to level and cover the Nutella. Add the rest of the Nutella (smooth and level it) and then the remainder of the batter (smooth and level). Make sure you have distributed the top layer of batter thoroughly enough that no Nutella is visible from the top of the loaf, although you may see some on the sides if you are using a glass pan.

Bake for one hour, then insert a toothpick or knife into the center. If it comes out mostly clean with a little Nutella on it, remove the cake from the oven. If some wet batter clings to the tester, continue to bake at 10-minute intervals, testing in between, until the cake tester comes out clean. You should only need an additional 10-20 minutes at most.

Cool in the pan before slicing and serving. Store in an airtight container at room temperature for up to five days.