Ingredients: |
Ingredients: 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
|
Directions: |
Directions:1. 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.
2. 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.
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 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. |
This recipe for Nutella-Swirl Pound Cake is from