Nutella Swirl Poundcake
From pleclare 15 years ago
- 75 minutes to make
- Serves 8
This poundcake is especially rich with the chococlate-hazelnut spread Nuttella swirl through it.Great with coffee ice cream. Food and Wine.
Ingredients
- 1-1/2 c flour shopping list
- 4 large eggs,room temperature shopping list
- 2 tsp vanilla shopping list
- 3/4 tsp baking powder shopping list
- 1/4 tsp salt shopping list
- 2 sticks unsalted butter,softened shopping list
- 1-1/4 c sugar shopping list
- 1 13 oz. jar nutella spread shopping list
How to make it
- Preheat oven to 325 degrees. Lightly grease andd flour 9x5" loaf pan,tapping out excess flour.
- In glass measuring cup, lightly beat eggs with vaniila. In medium bowl,whisk 1-1/2 c flour with baking powder and salt.
- In large bowl,using hand-held mixer,beat butter and sugar at med-high speed until fluffy,about 3 mins.
- With mixer at med-low speed,gradually beat in the egg mixture till fully incorporated. Add flour mixture in 3 batches,beating at low speed between additions until just incorporated. Continue to beat 30 seconds longer.
- Spread one-third of the batter in prepared pan,then spread half the nutella on top. Repeat with another third of the batter and remaining Nutella. Top with remaining batter. Lightly swirl the Nutella into the batter with a butter knife. do not overmix.
- Bake the cake for about 1 hour and 15 mins,until toothpick inserted in center comes out clean. Let cake cool in pan 15 mins. Invert cake onto wire rack,turn right side up and let cool completely,about 2 hours. Cut cake into slices and serve.
- The cake can be kept in airtight container at room for up to 3 days.
The Rating
Reviewed by 13 people-
Very good sounding for sure!
cuzpat
in Sikeston loved it
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Mmmm! Nutella! Thanks for the great post!
mrsc543
in North Reading loved it
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Thanks Pat...You know me and Nutella!!!!...Got it printed out to make this week.
wynnebaer
in Dunnellon loved it
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