POUND CAKE - NUTELLA SWIRL

By akselden

Ingredients

• 4 large eggs, at room temperature, lightly beaten
• 2 tsp. pure vanilla extract
• 1 1/2 C. unbleached all-purpose flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt
• 2 sticks unsalted butter
• 1 1/4 C. sugar
• 13 oz Nutella, warmed in a bowl of hot tap water

Details

Servings 8
Preparation time 24mins
Cooking time 44mins

Preparation

Step 1

1. Preheat oven to 325*F. Grease a 9"x5" loaf pan and dust with flour. Fill a bowl with hot tap water in the sink and set in the whole jar of Nutella.

2. Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine the flour, baking powder and salt in a medium mixing bowl.

3. Combine the butter and sugar in a large mixing bowl, and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

4. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.

5. Turn the mixer to low speed and add the flour mixture, 1/2 C. at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.

6. Scrape 1/3 of the batter into the prepared pan and smooth with a spatula. Spread 1/2 the Nutella over the batter and smooth. Scrape another 1/3 of the batter over the Nutella and smooth. Add remaining Nutella over batter and smooth. Spread remaining batter over the Nutella and smooth. Run a butter knife blade through the batter to create marbling. Do not overmix as it will create a blended, not marbled, cake.

7. Bake the cake until golden and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.

8. Wrap cake in plastic wrap and store at room temperature for up to 3 days.