Nutella Swirl Pound Cake Recipe Is Almost Too Good to Be True

nutella cakeOMG. I'm pretty sure I just gained five pounds simply by looking at this recipe for Nutella Swirl Pound Cake from Food & Wine -- but something tells me savoring a slice (or three) is worth every single extra calorie.

Sure, pound cake is delicious enough in itself, but adding Nutella into the mix? It goes from being an ordinary dessert into a beautiful work of art that melts in your mouth and tastes like absolute heaven.

I mean, come on -- is there really anything better than Nutella? I don't know what it is about the combination of chocolate and hazelnut that makes the stuff so irresistible, but it's definitely one of life's sweetest simple pleasures.

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I can't wait to try this pound cake on for size to enjoy with a hot cup of coffee. Or tea. Or red wine. Or -- whatever. Who really cares what you pair it with?

Nutella Swirl Pound Cake

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
One 13-ounce jar Nutella

Directions:

Preheat the oven to 325°F. 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 hand held 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.

 

Image via LaCuisineHélène/Flickr

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