How To Make Nutella-Swirl Pound Cake
Rich and dense pound cake is given more lusciousness with some lovely Nutella swirls in this easy recipe for sweettooths.
Serves:
Ingredients
- 1½cupall-purpose flour
- 4largeeggs
- 2tsppure vanilla extract
- ¾tspbaking powder
- ¼tspsalt
- 2stickunsalted butter
- 1¼cupssugar
- 1jarNutella
Instructions
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Preheat the oven to 325 degrees F. Lightly grease and flour a 9×5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla.
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In a medium bowl, whisk the 1 and a half 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.
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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.
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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.
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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.
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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, for about 2 hours. Cut the cake into slices and serve.
Nutrition
- Calories: 557.65kcal
- Fat: 31.38g
- Saturated Fat: 22.74g
- Trans Fat: 0.75g
- Monounsaturated Fat: 5.50g
- Polyunsaturated Fat: 1.15g
- Carbohydrates: 62.56g
- Fiber: 2.50g
- Sugar: 45.12g
- Protein: 6.64g
- Cholesterol: 122.99mg
- Sodium: 132.07mg
- Calcium: 85.03mg
- Potassium: 204.88mg
- Iron: 2.89mg
- Vitamin A: 186.95µg
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