Saturday, March 27, 2010


Dear Nutella,

How many ways can I love you? I have you on crepes, on toast, in a chocolate molten cake, with strawberries and now in pound cake. When I'm eating anything sweet, I long for your presence. I long for your silky, creamy, hazelnut goodness. I don't know what I'd do without you.

However, it's over. My body refuses to stretch anymore for your sake and I always finish you in one sitting. With my finger. Straight out of the jar. We're officially done.


Nutella Swirl Poundcake
Food & Wine Magazine

1 ½ cups all-purpose flour, plus more dusting
4 large eggs, at room temp
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
¼ teaspoon salt
2 sticks unsalted butter, softened
1 ¼ cups sugar
1 – 13 ounce jar of Nutella

Preheat the oven to 325. Lightly grease and flour a 9 x 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 ½ 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 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. Continue to beat for 30 seconds longer.

Spread 1/3 of the batter in the prepared pan, and then spread half of the Nutella on top. Repeat with another 1/3 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, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, and then invert it onto a wire rack to cool completely, about 2 hours. Cut into slices and serve.

Can be kept in an airtight container for up to 3 days.

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