Tuesday, March 1, 2011
I needed something fast. and easy. and delicious!
This cake fit the description perfectly. Nutella never disappoints. ever.
Nutella-Swirl Pound Cake
from Food and Wine Magazine
1 1/2 cups all purpose flour
4 large eggs, at room temperature
2 tsp pure vanilla extract
3/4 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella
1. Preheat the oven to 325 degrees. Lightly grease and flour a 9 x 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 flour with the baking powder and salt.
2. 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, slowly beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed until just incorporated. Continue to beat on low speed for 30 seconds more.
3. Spread 1/3 of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another 1/3 of the batter, and half the Nutella on top. Finish with the final 1/3 of the batter. Lightly swirl the batter and the Nutella with a knife. Do not overmix.
4. Bake the cake for 1 hour 15 minutes, until a toothpick inserted in the middle comes out clean. Let the cake cool for 15 minutes in the pan. Invert the cake and place on a cooling rack for 2 hours until completely cool. Cut into slices and enjoy.