Please go away.
Thank you, Emily
This weekend was bad. My eyes were running and itchy. I don't typically have a bad reaction with allergies but this year has been a different story. I kind of looked like a crying fool all weekend. Sneezing included.
I finally caved Sunday afternoon and got some medicine at CVS. Then I ate cake. I made this late Saturday morning. By Sunday evening it was gone. The whole thing. I blame Mr. J. For someone who claims he doesn't like cake he sure ate a whole lot of this one. I might have helped.
Note: The directions below state two layers of Nutella. I found the pound cake batter too dense to spread over two full layers of Nutella. I did 1/2 of pound cake batter, one layer of Nutella, and another layer of cake batter.
Nutella Swirl Pound Cake
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Keywords: bake dessert Nutella cake
Ingredients (serves 8)
- 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
- 1/2 jar 13-ounce jar Nutella
Preheat the oven to 325°. 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 1 1/2 cups of flour with the baking powder and 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 and 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 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 and serve.
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