Let’s just cut to the chase, shall we? I saw this Nutella Pound Cake recipe in this month’s Food and Wine and had to make it. I decided to double the recipe which I almost always do with this sort of treat. Things baked in loaf pans freeze well and it is so little effort to double. Then, one night when your husband calls you and says that so-and-so is coming to dinner, you have a dessert just waiting for you in your freezer.
I needed some treats for preschool teachers so instead of baking the cakes in two 9×5 in pans, I baked up 4 mini loaf pans and one 8×4 inch pan. The baking time had to be adjusted so I gave it my best guess and then just checked on them frequently. The mini loaves were done at around 35 minutes and those turned out fine. I left the larger pan in for another 10 minutes. It didn’t look quite done but the toothpick came out clean so, against my better judgement, I took it out of the oven.
When I went to unmold it 15 minutes later, the entire middle ran out all over my counter. Apparently it needed a little more time in the oven. I did manage to save the ends and let me tell you, this is an amazing cake. Do yourself a favor though and just follow the recipe.
One Year Ago: Pissladière
Nutella-Swirl Pound Cake
Food and Wine
Makes one 9-by-5 inch loaf
This recipe tells you to use a handheld mixer but I used my stand mixer instead with good results.
1 1/2 cups flour, plus more for dusting
4 large eggs, at room temperature
2 tsp. vanilla extract
3/4 tsp. baking powder
1/4 tsp. salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella
1. Preheat the oven to 325°F. 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.
2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed utnil 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.
3. 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.
4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted into 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.