Metric:
225gr Unsalted Butter
( room temperature )
220gr Nutella
200gr Sugar
4 Eggs
( room temperature )
150gr All-Purpose Flour
10gr Vanilla Extract
4gr Baking Powder
3gr Ground Cinnamon
1.5gr Salt
NUTELLA RECIPE: This is what happens when I see Nutella on sale. I stock up and make things like this and this.
About 1 years ago, I found a Chocolate Swirl Pound Cake on a website, saved it on my computer for a rainy day to make it. I forgot about it for awhile and going through my browser bookmarks the other day, I was instantly inspired. I had to make it my own way with Nutella!
Actually, it wasn’t a rainy day. It was a day I had an abundance of Nutella. The best of days.
This is not diet food. There is no way to make this pound cake healthier without sacrificing taste or texture or amazingness. I pondered it for awhile, but then realized… hello! I’m making pound cake.
Lots of butter, lots of eggs, lots of Nutella. Lots of smiles. It’s oh-so-moist, soft, buttery, and dense. As moist as my homemade carrot cake, as buttery as my homemade funfetti cake, and as dense as my favorite banana bread.
And did I mention it’s pretty?
I love nutella swirls.
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
01 - Preheat the oven to 160C / 325F degrees.
02 - Grease a medium loaf pan with a non-stick spray, butter or vegetable oil, and set aside.
03 - In bowl, whisk well to combine together the eggs and vanilla extract. Set aside.
04 - Using another bowl, mix the flour, baking powder, cinnamon, and salt together. Set aside.
05 - Using a mixer beat the softened butter and sugar together on medium speed until fluffy, or for about 3 minutes.
06 - To the butter/sugar mixture, add the egg/vanilla mixture and continue to beat with the mixer until smooth and light.
07 - Now, slowly add the dry ingredients until well combined. ( The batter should result very thick and very sticky. Do not overmix. )
08 - Spread 1 third of the batter into the greased loaf pan.
09 - Spread or pour half of the Nutella on top. Repeat the same process with another third of the batter and the rest of the Nutella, and top everything with the remaining batter.
10 - Bake for 1 hour.
11 - Cover with a top ( or with aluminum foil ) after 25 minutes to avoid the top form browning.
12 - Check whether the cake is ready by toothpicking it. If the toothpick comes out free of cake crumbs, is ready.
13 - Let the cake cool completely in the pan on a wire rack before slicing and serving it.
Notes:
- Because the cake containes eggs, you can keep it outside for 12 hours and after that always store it in a container in the fridge for no more than a couple of days.
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| Written by: Uncut Recipes | Disclaimer |
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