Nutella Swirl Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 large Egg, fresh, whole, raw 1 serving Dannon Light & Fit Nonfat Vanila Yogurt 190 grams Flour, white 1 tsp Baking Powder .5 tsp Cinnamon, ground .25 tsp Salt 230 grams Butter, unsalted 200 grams Powdered Sugar 10 tbsp Nutella
Directions:
Preheat oven to 325F degrees. Spray 9x5 loaf pan with nonstick spray. Set aside.
In a medium size bowl, whisk together the eggs and vanilla extract until combined. Set aside. In another medium size bowl, combine the flour, baking powder, cinnamon, and salt together. Set that aside as well.
In the bowl of a standmixer, or using a handheld mixer, beat the softened butter and sugar together on medium speed until light and fluffy; about 3 minutes. With the mixer running on low speed, add the egg/vanilla mixture and continue to beat until smooth and light in color. With the mixer running on low speed, slowly add the dry ingredients until just combined. The batter is very thick and very sticky. Do not overmix the batter.
Spread 1/3 of the batter into prepared loaf pan. Spread 1/2 the Nutella on top. Nutella is very thick and hard to "spread." I used my clean fingers to help smooth it out on top. It doesn't have to be perfect. Repeat with another 1/3 of the batter and the rest of the Nutella. Top with remaining batter.
Bake the pound cake for 50-60 minutes. Cover with aluminum foil after 25 minutes to avoid the top and sides form browning too much. Slight browning is OK. The cake is done when a toothpick inserted in the center comes out free of cake crumbs (with some Nutella). The original recipe stated 1 hour and 15 minutes, but that was much too long for my cake. I fear it would be burnt and dry. 50 minutes is how long mine took, but yours may take longer.
Allow the cake to cool completely in the pan on a wire rack before slicing and serving. Cake stays soft, moist, and fresh stored at room temperature for up to 6 days.
Serving Size: 4 by 6 inch
Number of Servings: 1
Recipe submitted by SparkPeople user CAKESONWHEELS.
Preheat oven to 325F degrees. Spray 9x5 loaf pan with nonstick spray. Set aside.
In a medium size bowl, whisk together the eggs and vanilla extract until combined. Set aside. In another medium size bowl, combine the flour, baking powder, cinnamon, and salt together. Set that aside as well.
In the bowl of a standmixer, or using a handheld mixer, beat the softened butter and sugar together on medium speed until light and fluffy; about 3 minutes. With the mixer running on low speed, add the egg/vanilla mixture and continue to beat until smooth and light in color. With the mixer running on low speed, slowly add the dry ingredients until just combined. The batter is very thick and very sticky. Do not overmix the batter.
Spread 1/3 of the batter into prepared loaf pan. Spread 1/2 the Nutella on top. Nutella is very thick and hard to "spread." I used my clean fingers to help smooth it out on top. It doesn't have to be perfect. Repeat with another 1/3 of the batter and the rest of the Nutella. Top with remaining batter.
Bake the pound cake for 50-60 minutes. Cover with aluminum foil after 25 minutes to avoid the top and sides form browning too much. Slight browning is OK. The cake is done when a toothpick inserted in the center comes out free of cake crumbs (with some Nutella). The original recipe stated 1 hour and 15 minutes, but that was much too long for my cake. I fear it would be burnt and dry. 50 minutes is how long mine took, but yours may take longer.
Allow the cake to cool completely in the pan on a wire rack before slicing and serving. Cake stays soft, moist, and fresh stored at room temperature for up to 6 days.
Serving Size: 4 by 6 inch
Number of Servings: 1
Recipe submitted by SparkPeople user CAKESONWHEELS.
Nutritional Info Amount Per Serving
- Calories: 4,352.1
- Total Fat: 274.0 g
- Cholesterol: 1,251.7 mg
- Sodium: 3,120.3 mg
- Total Carbs: 423.5 g
- Dietary Fiber: 9.4 g
- Protein: 64.1 g
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