↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
Ingredients
1 1/2 cup(s) all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoon(s) pure vanilla extract
3/4 teaspoon(s) baking powder
1/4 teaspoon(s) salt
2 stick(s) unsalted butter, softened
1 1/4 cup(s) sugar
1 jar(s) (13-ounce) Nutella
--------------------------------------------------------------------------------
Directions
Preheat the oven to 325 degrees F. 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.
Makes one 9x5 loaf
view more member recipes
Nutella-Swirl Pound Cake
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
Ingredients
1 1/2 cup(s) all-purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoon(s) pure vanilla extract
3/4 teaspoon(s) baking powder
1/4 teaspoon(s) salt
2 stick(s) unsalted butter, softened
1 1/4 cup(s) sugar
1 jar(s) (13-ounce) Nutella
--------------------------------------------------------------------------------
Directions
Preheat the oven to 325 degrees F. 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.
Makes one 9x5 loaf
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Nutella-swirl Pound Cake
by ICOOK2
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, softe
by ICOOK2
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, softe
Pumpkin Nutella Swirl Muffins
by sgre52160
Yield: 16 Muffins 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup canned pumpkin 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 large
by sgre52160
Yield: 16 Muffins 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup canned pumpkin 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 large
Strawberry Swirl Cream Cheese Pound Cake
by sgre52160
1 1/2 cups butter, softened 3 cups sugar 1 (8-oz.) package cream cheese, softened 6 large eggs 3 cups all-purpose flour 1 teaspoon almond extract 1/2 teaspoon vanilla extract 2/3 c
by sgre52160
1 1/2 cups butter, softened 3 cups sugar 1 (8-oz.) package cream cheese, softened 6 large eggs 3 cups all-purpose flour 1 teaspoon almond extract 1/2 teaspoon vanilla extract 2/3 c
Nutella Cake
by sgre52160
1 batch prepared favorite yellow or vanilla cake batter 1/4 - 1/2 cup Nutella Preheat oven to cake recipe's temp. Pour batter into 2 8 or 9 inch round buttered and floured cake pans. Spoon lines
by sgre52160
1 batch prepared favorite yellow or vanilla cake batter 1/4 - 1/2 cup Nutella Preheat oven to cake recipe's temp. Pour batter into 2 8 or 9 inch round buttered and floured cake pans. Spoon lines
Banana Snack Cake With Nutella
by suemunzlinger
1/3 cup unsalted butter at room temperature 3/4 cup granulated white sugar 1 large egg 1 cup mashed ripe bananas 1/2 cup milk 1 1/2 cups all purpose flour 3/4 teaspoon baking powder 3/4 teaspo
by suemunzlinger
1/3 cup unsalted butter at room temperature 3/4 cup granulated white sugar 1 large egg 1 cup mashed ripe bananas 1/2 cup milk 1 1/2 cups all purpose flour 3/4 teaspoon baking powder 3/4 teaspo
view more member recipes
related CDKitchen recipes
Nutella Cake
Cinnamon Swirl Earthquake Cake
Strawberry Lasagna
Boston Cream Pound Cake
Nutella-Swirl Pound Cake
Baileys Irish Cream Bars
Chocolate Strawberry Sandwiches
Chocolate Chip Swirl Coffee Cake
Nutella Cheesecake
Strawberries With Pound Cake And Whipped Topping