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Recipe Thursday-Nutella Pound Cake

Posted on November 29th, 2012 | Posted in Dessert, Recipes

Well, I was working my way through a large jar of Nutella and I finally finished it off making Nutella Pound Cake. This recipe was easy to make, but I recommend making it a day ahead of time to let it fully sit and get nice and dense. The Nutella swirled throughout was a tasty richness to the buttery cake. I took the recipes recommendation and served it with Strasburg Creamery’s coffee ice cream. It was a perfect balance of sweetness with an offset of sharpness, if you will, from the coffee ice cream. I will add that this was an extremely rich dessert, but worth every calorie.

After enjoying this dessert my friends and I did a blind taste test between Nutella’s Hazelnut Spread and Jif’s Mocha Cappuccino Hazelnut Spread. The unanimous preferred spread was Nutella. The clean flavor of hazelnut was preferred over the chocolatey flavor in Jif’s version. Also, Nutella had a more visually appealing look with a slight shine to their spread. If you too do a taste test, please let us know what you think!

Nutella Pound Cake

Yield 1-9″ Pie
Ingredients
1 1/2 cups all-purpose flour, plus more for dusting (991867)
4 large eggs, at room temperature (EGG011)
2 teaspoons pure vanilla extract (NFC1055)
3/4 teaspoon baking powder (NOT1030)
1/4 teaspoon salt (991861)
2 sticks unsalted butter, softened (880000)
1 1/4 cups sugar (991842)
One 13-ounce jar Nutella

Method
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.

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.

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.

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.

Recipe from FoodandWine.com

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