I love pound cake. It is most definitely in my top 5 favorites for types of dessert. It is easy to make, keeps well, and it seems to be one of those things that you can enjoy any time of day. I enjoying having it for dessert, for a sweet breakfast, or as an afternoon pick-me-up with a cup of hot tea or coffee. This pound cake is made with Nutella, which is swirled into the pound cake batter, and makes a nice, marbled cake . It was very, very tasty and I will be making it again for sure.
from: Food + Wine
makes: one 9-by-5-inch loaf
1 1/2 cup all-purpose flour
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoons baking powder
1/4 teaspoons salt
2 sticks unsalted butter, softened
1 1/4 cup sugar
one 13-ounce jar Nutella (chocolate-hazelnut spread)
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, (or a standing 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 (an offset spatula makes easy work of this). 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 offset spatula. 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.