Nummy Nutella Cake

I made this amazing Marble Nutella Poundcake, dubbed the most blogged about Nutella recipe. Seriously, there are a million versions of this on different websites. Google it. (I dare you. ;-) )

Anyway... One of my best buddies, Scott, loves me to make this for him. (He has been known to horde it from guests.) It really is Nummy! I thought I would share so you can make some for yourself.

Notes from the cook: (that's me if you were wondering) I have made this with varying amounts of Nutella and it mainly changes how well the Nutella part either stays in the cake or migrates towards the bottom. The more Nutella the heavier the batter and the more likely it is to sink. Just something to keep in mind when thinking of presentation.

Enjoy!

Nutella Marble Pound Cake

Makes 1 (9x5 inch loaf)

1 1/2 Cups All-Purpose Flour

4 Large Eggs, room Temp

2 Tsp Pure Vanilla

1 Tsp Baking Powder

1/2 Tsp Salt

2 sticks Butter (1/2 pound), softened

1 1/4 Cups Sugar

1/2 Cup Nutella Spread

3 Tbs Unsweetened Cocoa Powder

Preheat the oven to 325. Lightly greese a 9x5 in pan. 

In a large bowl, beat together the butter and sugar until fluffy.

Beat in the eggs one at a time and then add the vanilla.

In a separate bowl, mix together the flour, baking powder, and salt. Add this to the egg/butter mixture in three batches, beating just until mixed.

Remove one third of the mixture to a separate bowl, stir in the Nutella and cocoa powder to the smaller portion.

Pour half the remaining pound cake mixture into the prepared pan. Top with the Nutella mixture and gently smoothing to cover. 

Pour remaining pound cake mixture on top. Use a knife to swirl the Nutella mixture through the cake. DO NOT Overmix.

Bake the cake for about an hour and 15 minutes until a toothpick comes out clean.

Cool for 15 minutes then remove from pan. 

Allow to cool to room temperature before serving.

Store in airtight container for 3 to 4 days