Oh, internets, it’s actually cold outside! Would you believe we actually got snow last Friday? Snow! In Austin! Sure, it lasted about 10 minutes, and melted immediately, but still. It snowed.
I picked up my first winter bug this week… I’m still a little achy and tired. All I want is a bowl of soup (preferably made by my mama) and a cup of hot cocoa. And maybe a slice of Nutella-swirled poundcake. Like so:
Oh, but I forgot! We already ate it all. I made this pound cake on Sunday night, thinking that I’d take some to work, because we never finish sweets at home. But we ate that sucker right up. It’s so lovely… sweet, simple, buttery poundcake, with a delicious chocolate-hazelnut swirl. The recipe called for baking the loaf for 1 hour and 15 minutes, but at 1 hour, it was already a bit crusty. So I’d keep an eye on it. Also, I think next time I’ll warm the Nutella a bit, so it’s easier to spread, then plop it right on top, since it sinks to the bottom anyway. Mmmm, Nutella.
Dinners at home have been simple and yummy… spaghetti, conchas, chili beans. Mainly because in this cold weather, the thing that keeps me in the kitchen is baking. I’m thinking I’ll bake up some other treat tonight. I’ll make sure to keep you updated. 🙂
Nutella-Swirl Poundcake
- 1 1/2 cups all-purpose flour
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 1/4 cups sugar
- One 13-ounce jar Nutella
Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan (I used a silicone pan), tapping out any excess flour. 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 eggs and vanilla until fully incorporated. Add the flour mixture, beating at low speed 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. (Again, I’d maybe layer half batter, half Nutella, half batter, half Nutella). Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
Bake the cake for about 1 hour, 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 1 loaf.
Adapted from Food and Wine magazine.
