nutella swirl pound cake

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)

Ingredients:

• 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)

Directions:

1. 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.
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, 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.
3. 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.
4. 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.

nutella sandwich cookies

Despite the beauty of technology and the ability I have to catalog and cross-reference all my recipes online, I still keep a big, honkin’ three-ring binder full of recipes I collect from various places.  I don’t know why.  I guess I’m a tactile kind of person.  I need the tangible product; the book, the magazine, the sheet of paper.

With some regularity, I add to the file, or go through it for inspiration I’m just not finding on the internet.  That’s hard to believe given how much great cooking and baking there is out there in the vastness of the web.  Anyway, being in an old-school kind of mood, I was flipping through clippings the other day looking for something to bake.  I haven’t baked in a while.  It’s summer.  It’s hot.  I swore not to turn my oven on until October.

But I have yet to master baking on the grill.  And we needed something to occupy us as the days of summer wind down and the start of school looms.  And what better way to take a little girl’s mind off the looming start of school than by baking.  With Nutella!!!!

These cookies are simple and delicious and it’s taking all the willpower I can muster not to eat more than one.  A day, that is.  They’re brownie-like and chewy and that Nutella center is heavenly.

I like Nutella.  A lot!  Eat them with milk icy cold from the fridge.  Enjoy!

Nutella Sandwich Cookies (recipe courtesy Radically Simple)

Ingredients:

• 13-ounce jar Nutella
• 2 tablespoons unsalted butter, softened (not melted)
• 1 extra large egg
• 1 1/4 cups self-rising cake flour (I used regular self-rising flour)

Directions:

Preheat the oven to 375 degrees.  Line a rimmed baking sheet with parchment.  Beat together 3/4 cup of the Nutella, butter, and egg.  Slowly add the flour until a wet dough forms.  Turn the dough out onto a floured surface and knead gently, adding more flour if necessary; the dough will be sticky.  Divide the dough into 18 pieces and roll each into a perfect ball, flouring your hands as you go.  Place several inches apart on the baking sheet.

Bake 10 – 12 minutes, until firm.  Cool 10 minutes on the sheet.

Using a serrated knife, split each cookie in half horizontally.  Spread each bottom half with 1 tsp Nutella.  Replace the tops, pressing lightly.

Serve!

***Baker’s Notes:  On the baking time, err toward the lower end.  My first batch stayed in closer to 12 minutes and I thought they were a little harder to slice in half because they were crisper.  For a softer cookie, I’d recommend 10 minutes.  Also, next time I’d use all-purpose flour on my hands to roll them into balls.  Self-rising flour contains salt and rolling them with the self-rising flour gave the outer part of the cookie a hint of salty flavor.  That’s not a bad thing if you like the sweet/salty combination.  Just a head’s up to anyone who would rather not taste a hint of salt in their cookie.

caramel nutella crumble bars

Nutella is a staple in my pantry.  Believe me, I have no illusions it is or ever should be considered a health food, unlike this California woman who, apparently, couldn’t read a nutrition label.  But I keep a jar handy.  Just in case.

That is….just in case I get the urge to make something sort of sinfully delicious and then give it away to people I know.  You know, lead me not in to temptation, and all.  (Sorry, friends, you’re in charge of your own temptations).

Kat was not a fan of these.  She actually said there wasn’t enough Nutella.  In a certain way, she’s right.  The caramel is clearly the star in these squares of chewy, crumbly deliciousness.  There’s just more of it.  If you feel the urge to add more Nutella, have at it, but I thought it was just the right amount.  The original recipe calls for 1/4 cup, but I followed the recipe as adapted and used closer to 1/2 cup – just eyeballing it.

The pastry is truly more of a shortbread – crisp and buttery, and I thought that was delicious, too, since there’s plenty of chewy goodness in the filling.  Although Kat’s review wasn’t glowing, I gave some away to her first grade teacher and the Caramel Nutella Crumble Bars drew raves.

If you can’t resist the temptation, February 5, 2012, is apparently World Nutella Day, so be prepared.  If you click on the link, you’ll find another link to over 700 more Nutella recipes.  Lead me not in to temptation, yes.  But it doesn’t say anywhere I shouldn’t lead you into temptation. Enjoy!!

Caramel Nutella Crumb Bars
recipe courtesy: Buns in My Oven

For the crust & topping:

• 2 sticks unsalted butter, room temperature
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour

For the caramel & Nutella filling:

• 4 tablespoons unsalted butter
• 1 tablespoon light corn syrup
• 1/4 cup packed brown sugar
• 1 14 ounce can sweetened condensed milk
• 1/4 – 1/2 cup Nutella, depending on how thick you want your Nutella layer

Preheat oven to 350 degrees and line 13×9 baking dish with parchment paper.

For the dough, beat together butter, sugar, and salt (on medium speed w/paddle attachment if using a stand mixer) until creamy. Add vanilla and beat until combined.

Slowly add 2 1/4 cups of the flour, beating (on low) just until the dough becomes smooth and the flour is incorporated.

Evenly press 3/4s of the dough in the prepared baking dish to form the bottom layer. Refrigerate while you prepare the crumb topping and filling.

Add the remaining 1/4 cup of flour to the remaining dough and work together (I just used my pastry blender for this) until coarse and crumbly. Do not over mix.

For the caramel filling, place the butter, corn syrup, brown sugar, and condensed milk in a saucepan over medium low heat. Bring to a simmer, whisking occasionally. When the mixture begins to boil, whisk frequently until it darkens and begins to thicken, about 10 minutes. Remove from the heat and allow to cool for 10 minutes.

Remove the crust from the refrigerator and spread with Nutella. You may need to warm the Nutella in the microwave for a bit to soften it up enough to spread easily.

Pour the caramel filling over the Nutella layer and spread evenly with a spatula.  Sprinkle on the crumb topping and bake for about 30 minutes or until the filling is a dark brown color and hot and bubbling.

Cool on a wire rack for 15 minutes and then cut into 24 2″ squares.