I opened up my new issue (October, 2009) of Food and Wine. There on page 118....jumping right out at me in living color... is a picture of a slice of pound cake...with Nutella in the cake! (This is the photo from the magazine). I made this last night. The recipe's author, as well as the author of Cake Keeper Cakes, Lauren Chattman, recommends serving this with a scoop of coffee ice cream. OMG....I can't stand this torture. How are we supposed to be on diets when these recipes are in our faces? I pledge to be good however, and have a tiny piece. I brought this into work to see what kind of reviews it would get. That also guaranteed that I wouldn't eat the whole thing.
Even the husband wh is trying to watch sweets didn't get a taste! Results? FABULOUS... and a definite keeper recipe. Would make a great item to take along or send over to a sick friend!
Nutella-Swirl Pound Cake
Makes one 9 X 5 inch loaf cake
1-1/2 cups all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened
1-1/4 cups sugar
One 13-oz jar Nutella
Preheat the oven to 350 degrees.
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 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 overmix.
Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in center comes out clean. Let the cake cool 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.
MAKE AHEAD: The pound cake can be kept in an airtight container at room temperature for up to 3 days.