Nutella-Swirl Pound Cake

Nutella-Swirl Pound Cake

I was first introduced in Italy to Nutella, the wonderful tasty chocolate hazelnut spread. I bought several jars for family and friends as a gift from my travels. I thought it was something special only to be found in Italy. Soon it began appearing in the supermarkets everywhere. That made my special gift not so out of the ordinary! Today it remains our grandson's favorite spread. So Jacob and Philip this recipe is for you!

***

Ingredients:

1 1/2 cups all-purpose flour

4 large eggs at room temp

2 teaspoons pure vanilla extract

3/4 teaspoon baking powder

1/4 teaspoon salt

2 sticks unsalted butter, softened

1 1/4 cup sugar

One 13-ounce jar Nutella

***

Directions:

Preheat oven to 325. Lightly grease and flour a 9 x 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 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 just until 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 overmix.

***

Bake the cake for 1 hour and 15 minutes, until a toothpick inserted in the cake 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. Great with coffee ice cream.

***

Recipe adapted from "Cake Keeper Cakes".