Nutella Swirl Pound Cake

Nutella Swirl Pound Cake


Nutella Swirl Pound Cake (almost looks like a smiley face)

If you love the Hazelnut spread Nutella you will go nuts over this pound cake. It is very rich, dense and moist like a pound cake should be. I came across this recipe in the October 2009 Food & Wine issue in one of my cake scrapbooks. I used less Nutella than the original recipe. For that recipe, go to: http://www.foodandwine.com/recipes/nutella-swirl-pound-cake. 
Ingredients

1 1/2 cups All-Purpose Flour, plus more for dusting.

4 Extra 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 cup Nutella.

9-by-5-inch Loaf Pan (I used a glass one).

Directions

Preheat oven to 350°.

Lightly grease with Unsalted Butter and Flour loaf pan. Tap out excess Flour.

In a small size bowl, lightly beat Eggs with the Vanilla Extract.

In a medium size bowl, whisk Flour, Baking Powder and Salt.

In a large bowl, using a handheld mixer, beat the Butter and Sugar at medium-high speed until fluffy, about 3-4 minutes.

With the mixer on medium-low speed, gradually beat in the Egg mixture until fluffy, about 1-2 minutes.


Nutella Swirl Pound Cake just out the oven.

Add Flour mixture in 3 batches, beating at low speed between additions to prevent flour from flying all over the place. Beat until incorporated and then for 30 seconds longer.
Spread half the batter in pan, then spread Nutella on top. Add the rest of the batter on top. Lightly swirl the Nutella using a butter knife. Do not over mix.

Bake cake for 1 hour and 15 minutes, until a toothpick or cake tester inserted in the center comes out clean.

Let cake cool in pan on cooling rack for 15 minutes.

Take another cooling rack and place parchment paper over it.

Invert cake onto parchment paper cooling rack and ever so gently turn it right side up.

Let cake cool completely for 2 hours.

Enjoy!

-Sophia/Two Frys