Nutella-Swirl Pound Cake

Pound cake is one of those things I have always equated with old-fashioned. My grandmothers both made these dense yummy cakes, but my mom never did and they never seemed to be anything "special". They were one of those things that they always had on hand if a guest stopped by, etc. Which makes finding this recipe and the story behind this recipe all the more ironic.

I found this fun recipe in Food & Wine Magazine. The recipe however is from the book Cake Keeper Cakes by Lauren Chattman. The story behind Chattman's writing the book was that her family bought her a beautiful antique glass cake holder, after which she promised to always have a cake filling it. Much like my grandmothers.

I liked this recipe because it was something fun. I have had Nutella before, but never have I actually purchased it, much less baked with it. So this was a first for me.

It turned out wonderfully! This pound cake is sooo rich. One of those definitely requiring a glass of milk. I was very vigilent on cooking this because one of my biggest pet peeves is a dry cake. Chattman suggests an hour and fifteen minutes cooking time so I started checking it at about one hour. I did not end up pulling it out until one hour and twenty minutes (5 minutes past the suggested time). It was still super moist and the Nutella was still somewhat creamy. Perfect - and so simple!

Nutella-Swirl Pound 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-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.