Throwback Thursday: Nutella Swirl Poundcake

"Throwback Thursday: Taking you back through the past 6 years by highlighting some of my favorite blog posts"

I'm Having an Affair...

Yes, you read right: I'm having an affair; his name is Nutella. I’m not proud of this affair but I really just can’t help myself. Ever since I got back from Italy I have been in love with Nutella. I find myself reaching for him all hours of the day. It seems I just can’t keep my hands off his creamy chocolaty nutty goodness. Is it because he invokes vivid memories of my mornings on the Amalfi coast soaking in the sunshine with him. Or is it just that I find him irresistible. Whatever the reason…I think my husband is catching on. I’ve started meeting Nutella for breakfast; at least once a week and I’m even bringing him home for dessert. I mean really can you blame me…who doesn’t love Nutella??

Now that the affair is out in the open let me share something special I’ve done with Nutella when I get him alone in the kitchen.

Nutella Swirl Pound Cake
adapted from Food and Wine Magazine
(printable recipe)

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-ounce jar Nutella

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.

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 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.