Daniel, my nephew,  loves Nutella.  His eyes light up when he sees that jar.  So when I saw a write-up for a new cookbook that featured Nutella-Swirl Pound Cake, I knew I had to make it for him!   I decided to double the recipe so I could keep one and also give one  to Gilda’s club – a charity that I often bake for.  My family really enjoyed  the cake.  For me –  a warm toasted slice was heaven.  I should have swirled the batter a bit more – I think the result would have been even better.  Sadly Daniel didn’t even get to try the cake – but for his next visit I’ll be ready — Nutella jar in hand!

This recipe was adapted from Lauren Chattman’s new cookbook – Cake Keeper Cakes.  She suggests serving this with coffee ice cream.  And I think sliced and toasted with vanilla ice cream is also a winner.

nutella swirl pound cake (adapted from Cake Keeper Cakes by Lauren Chattman)
1 1/2  cups all-purpose flour
4 large eggs – room temperature
2 1/2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
one 13 oz. jar Nutella

Preheat the oven to 325 degrees.  Lightly grease and flour a 9×5 inch loaf pan or a bundt pan.  Mix the eggs with the vanilla.  In a medium bowl whisk the flour with the baking powder and salt.

Beat the butter with the sugar at medium high speed until lighter and fluffy, about 3-5 minutes.  Lower the mixer speed to medium and gradually beat in the egg and vanilla until incorporated and can’t see the egg anymore.  Add the flour in 2 batches, beating at low speed between additions until just incorporated.

Spread about one- third of the batter in the pan, then spread half of the Nutella on top.  Repeat with another third of the batter and the remaining Nutella.  Top with remaining batter.  Swirl the Nutella into the batter with a knife.  Do not over-mix.

Bake the cake for about 1 hour and 15 minutes but check before that –  and keep checking so as not to over bake.  I rarely use the baking time listed.  I use it only as a guide.  Let the cake cool in the pan for 10-15 minutes, then turn the cake out onto a wire rack.  Invert and let cool.  Enjoy.

Recommended Posts