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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This poundcake is especially rich with the chococlate-hazelnut spread Nuttella swirl through it.Great with coffee ice cream. Food and Wine. Ingredients:
1-1/2 c flour |
4 large eggs,room temperature |
2 tsp vanilla |
3/4 tsp baking powder |
1/4 tsp salt |
2 sticks unsalted butter,softened |
1-1/4 c sugar |
1 13 oz. jar nutella spread |
Directions:
1. Preheat oven to 325 degrees. Lightly grease andd flour 9x5 loaf pan,tapping out excess flour.
2. In glass measuring cup, lightly beat eggs with vaniila. In medium bowl,whisk 1-1/2 c flour with baking powder and salt.
3. In large bowl,using hand-held mixer,beat butter and sugar at med-high speed until fluffy,about 3 mins.
4. With mixer at med-low speed,gradually beat in the egg mixture till fully incorporated. Add flour mixture in 3 batches,beating at low speed between additions until just incorporated. Continue to beat 30 seconds longer.
5. Spread one-third of the batter in prepared pan,then spread half the nutella on top. Repeat with another third of the batter and remaining Nutella. Top with remaining batter. Lightly swirl the Nutella into the batter with a butter knife. do not overmix.
6. Bake the cake for about 1 hour and 15 mins,until toothpick inserted in center comes out clean. Let cake cool in pan 15 mins. Invert cake onto wire rack,turn right side up and let cool completely,about 2 hours. Cut cake into slices and serve.
7. The cake can be kept in airtight container at room for up to 3 days.
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