Nutella Pound Cake; Need I Say More?
Nutella is like a cherished old friend.
You know the kind I mean.
The kind that you grew up all sweet on. Then, as you got older, maybe you lost touch, preoccupied instead by so many other nuts in your life.
But every time your paths would cross at the supermarket, it was like old times again. You found yourself smitten just like before by Nutella’s comforting yet indulgent nature.
If you haven’t seen your friend, Nutella, in awhile, this recipe surely will make you want to get reacquainted fast.
“Nutella-Swirl Pound Cake” is from the cookbook, “Cake Keeper Cakes” (Taunton Press) by former pastry chef, Lauren Chattman. The recipe was published in the October 2009 issue of Food & Wine magazine.
Two cubes of butter, four eggs and a heap of vanilla extract make this one buttery batter. An entire 13-ounce jar of Nutella is swirled into the batter with a butter knife.
The cake bakes up with an irresistible crispy top. As it cools, the Nutella thickens and hardens, taking on the character almost of the chocolate in pain au chocolat. Don’t fret if your Nutella swirls end up mostly at the bottom third of the cake. It tends to do that.
Simple yet sinful with a tender crumb, this is quite a rich cake.
But isn’t it wonderful to have friends like Nutella to make our lives so much more abundant?
Nutella-Swirl Pound Cake
(Makes one 9-by-5-inch loaf)
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 degrees. 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.
Make Ahead: The pound cake can be kept in an airtight container at room temperature for up to 3 days.
From “Cake Keeper Cakes” by Lauren Chattman
More: Nutella Scones from “Baked Explorations”
More: Babbo Pastry Chef Gina DePalma’s Ricotta Pound Cake
More: Bakesale Betty’s Banana Bread with Cinnamon Crumble Topping
No need to say more – I’m speechless as it is. LOVE Nutella!
Not at all! ;-P Just an irresistible combo!
This is great! I was just looking at a jar of nutella I had in the kitchen and wondering what else I could do with it 🙂
Pingback: Tweets that mention Food Gal » Blog Archiv » Nutella Pound Cake; Need I Say More? -- Topsy.com
I don’t know which I love more – the ribbon of Nutella or that sugary crisp top!
Gorgeous post and photos! What is it about Nutella? I too was inspired. We made a Nutella gelato and a Nutella semi-freddo. Fabulous.
Yummie, I love everything with Nutella…and pound cake with Nutella will be a winner…looks great, would love with a cup of hot tea 🙂
There was a time when I could eat the entire jar of Nutella with only a spoon. 😉
This is great for the cooler weather…
Yes! and it’s smiling at us!
I bookmarked it straightaway after reading the title! AMAZING!
In face with Nutella, I usually just want to dip my fingers in there and lick them off my fingers. Or next easiest, slather on bread. I could not wait for the bread to bake! :O
sounds like heaven!!!!
I had to click over from Facebook! Amazing cake… 🙂 And I don’t think I’d have to worry about keeping it for 3 days… But I guess I would have to worry if I wanted to serve it 3 days later as there likely wouldn’t be any left.. 🙂
Oh my goodness! I agree, I don’t think you have to say anything else after you say “Nutella Pound Cake”! My hubby is a Nutella fiend so luckily I have a huge jar in the pantry…waiting to be used in this cake! 😉
I am in love with Nutella. I make pumpkin Nutella bread and it was so good. I cant wait to try your recipe next!
Crazy looking poundcake. So moist! I wish I had some now but alas, my broken finger and I can only stare at our computer screen and wish we could make some. 🙂 I’m bookmarking this for a future date.
A delightful nutella cake!! The cake looks irresistible!!
I wouldn’t mind taking a bite outta that. Looks delish!
How gorgeous! it looks like it is smiling! 🙂
all I can say is: “mamma mia”!!!
Oh MY god. I just died & went to heaven.
Nutella is so addicting…I try to not buy it cause I can’t stop eating it!
Pingback: Dessert Time: Nutella-Swirl Pound Cake
so basically the top & bottom are the best parts? see now that’s clever. lol
do you know that once when i had leftover poundcake i made it into french toast. it was so good, so rich, so sweet and made me fall into a 4 hour sugar coma; worth it thou 😉
VanillaSugar: LOL! Well, the middle part is nothing to sneeze at, that’s for sure.
OMG! French toast-ified pound cake?! What a treat that must have been. The thought of that is already making my blood sugar level spike. 😉
i like the french toast idea–wowza. meanwhile, in answer to your question, no. you need not say more. 🙂
You don’t have to say a thing! I just love it. Thanks for sharing.
Oh man! Too bad I ate most of the Nutella I have straight out of the jar–I don’t have enough left for this recipe. Good excuse to get more, but I really shouldn’t. Really, I shouldn’t.
What a fantastic way of putting nutella In a cake!! In the first picture, the chocolate looks like it is smiling. 🙂
I don’t think any words are required to describe this! I want a slice of this now.
You needn’t say another thing. Wow! I am always looking for ways to use Nutella and this one is certainly new for me. I’m betting real money that my wife isn’t going to say no to me “experimenting” with this in the kitchen…
I can’t wait to try this recipe! We usually just take 2 thin pieces of pound cake and spread Nutella in between and grill it Panini style – this will be so much better.
I made this 4 times in the past 3 weeks. It’s fantastic! When I got a comment about how good the flavor of the actual ‘cake’ part is, it gave me an idea. So I’ve also made this with diced apples and a cinnamon sugar mixture in place of the Nutella and it is equally as delicious! Next, my daughter and I are going to try it with bananas and walnuts. 😀
Thanks for the great recipe!
Pingback: Freelancing and Yoga Go Together Like… Nutella and Pound Cake
Pingback: Food Gal » Blog Archiv » A Grape Way to Sweeten Your Valentine’s Day
Pingback: Then I Took A Headache Med (Plus A Pound Cake Recipe Round-Up) « Blessings in Disguise
You had me at “nutella” – WOWZA does that pound cake look heavenly.
Pingback: nutella pound cake | andiamo
Pingback: The New Get-Well Prescription: Kristof, Ellery and Burnt Bread | Stories of Conflict and Love