November 9, 2009

Nutella Swirl Pound Cake

This past weekend was my Vienna group's 5 year reunion and I was trying to think of something Vienna-ish to make for the party and here's what I found. I remembered my mom emailing me this recipe from Food and Wine a while back. Here's what you need:

1 1/2 Cups all-purpose flour, plus more for dusting

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

1 13oz jar Nutella

Preheat oven to 325 degrees. Lightly grease and flour a 9 by 5 inch loaf pan, tapping out an 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. 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 over mix. Bake the cake for about an 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.

*Instead of baking my cake in one 9 by 5 loaf pan I made in 3 small loaf pans. Because the pans were smaller I only cooked them for an hour.

The pound cake was a big hit at the party, I hope you enjoy it!