My local grocer had Nutella on sale the other day. I stocked up.
Fortuitously, I also re-acquainted myself with this recipe while looking through some older pins on my Pinterest board. At that very moment I was thinking, “I’ve got so many pins on this board I’ll never find anything to bake.” And, then? There it was. Nutella Swirl Pound Cake. And me having just stocked up on Nutella, and all. It seemed like the only sensible thing to do.
I have to admit I was sort of happy to be baking this by myself, because I don’t think I’ve ever tasted such creamy batter. So delicious, I couldn’t imagine having to share the bowl with…anyone. The yellow batter is spectacular. Amazingly delicious. I’m not sure why I was so moved by it other than the fact there was not a hint of granulated sugar to be felt on the tongue. Truly the smoothest batter. Ever. Now add a couple of layers of Nutella and, well, there are no words!!
Dip your knife or spatula in and swirl. Make sure you do a good job of this. I don’t think I swirled enough and my cake ended up a little bottom-heavy with Nutella. Pop it in the oven and commence to bowl-licking. Then, once it’s baked and cooled, pour yourself a tall glass of milk and enjoy a little slice of Nutella Nirvana. Good stuff. Good stuff. Enjoy!
Nutella Swirl Pound Cake (recipe adapted from Cake Keeper Cakes, Taunton Press, 2009)
- 1 ½ cup all-purpose flour, plus more for dusting
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- ¾ tsp baking powder
- ¼ tsp salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 ¼ cup granulated sugar
- 1 13-ounce jar Nutella (see Baker’s Notes, below)
- 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 over mix.
- 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.
***Baker’s Notes: I don’t know what the original recipe said in terms of the amount of Nutella, but the adapted version I found over at Food & Wine suggested using the entire jar of Nutella (13 oz). I love Nutella, but I have to say it’s overkill in this recipe. It’s just too heavy and wet. Half the jar would have been more than sufficient to create just what the recipe title suggests: a swirl of Nutella. Don’t get me wrong, it’s delicious, but given the quantity of Nutella, I’d have renamed it just plain old Nutella Pound Cake. That said, it was really good. The cake was moist and creamy and difficult to resist. I’d definitely make it again with the mentioned adjustments.