Nutella Swirl Pound Cake? Why yes, please.

Good morning lovely bloggers! Well, it's late morning here, really. I've been exceptionally lazy this morning due to the multitude of wedding inspiration one can find online these days. Unfortunately for me, the breakfast I just ate - the delectable recipe I'm about to share with you all - has just gone straight to my thighs, thanks to my slothful ways. I really should get off the computer and exercise.

On to the recipe!

I found this cruel little dessert on Pinterest (where else?), courtesy Sweetapolita.com. Her original recipe includes an Espresso Glaze, but I figure omitting it reduces some of the calories, right? ...Right?

Nutella Swirl Pound Cake




What you will need:

1 1/2 all purpose flour
4 large eggs, room temperature
2 teaspoons vanilla extract (one of the most amazing things ever)
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, room temperature
1 1/4 cups sugar
1 13oz jar of Nutella (I didn't use the whole jar, not even remotely. Why not? I'm not sure, lol.)


What you should do:

1. Position your oven rack in the center of the oven, and preheat to 325 degrees. Lightly grease a 9-by-5-inch loaf pan and line bottom with a rectangle of parchment paper. Grease paper and dust entire pan with flour, tapping out any excess. (I only had a 9x5 loaf pan, and I didn't have parchment paper. Still, it turned out delish!)

2. In a small bowl, lightly beat the eggs with the vanilla.

3. In a medium bowl, sift together the dry ingredients: flour, baking powder and salt.

4. Cream the butter with the sugar in an electric mixer or with a hand-held one, on medium speed until pale and fluffy, about 3 minutes.

5. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated (add 1/4 mixture at a time). Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

6. Spread one-third of the batter in the prepared pan (a small offset spatula works best for spreading batter), 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 or skewer, but don’t overmix. (I had a difficult time trying to swirl the Nutella with a knife at the end, so I didn't. Still just as yummy, just not as pretty.)

7. Bake the cake for about 1 hour undisturbed, the test cake for doneness (a toothpick inserted in the center should come out clean.). You will likely need to bake the cake for a total of 1 hour and 10 minutes, but this will vary based on individual ovens. (Mine only needed 1 hour.)

8. Let the cake cool in the pan for 30 minutes. Using a thin knife, loosen the sides of the cake from the pan, then invert the cake onto a wire rack, but carefully turn it right side up and let cool completely, about 2 hours. (I made mine last night around 8:30, and had it for breakfast this morning, and it was perfect.)

Even though I omitted the glaze, I won't deprive you all of it.
All you have to do is mix 1/2 cup of sugar with 1 tablespoon of brewed espresso, or milk if you choose. I'm sure its yummy.

And here's mine!

Haha! Not as pretty. Picture some eyes, and you've got a smiley face! It was still delicious though. I have to keep reminding myself that a piece of pound cake for breakfast is bad enough, and I'm to not touch it for the rest of the day. Good thing I have a fiance to eat all the bad-for-you treats I make. ;)

Hope you all enjoy!

xx Jess