(The most delicious pound cake I've ever made)
(Bake it now. Thank me later.)
Nutella Swirl Pound Cake
1 Large Egg, at room temperature, lightly beaten
2 tsp Vanilla Extract
1 1/2 cups Unbleached All-Purpose Flour
3/4 tsp Baking Powder
1/4 tsp Salt
1 cup Unsalted Butter, Softened
1 1/4 cups Sugar
1 jar (13 oz) Nutella
Instructions:
One. Preheat the oven to 325 degrees F. Grease a 9 inch by 5 inch loaf pan and dust with flour or sugar. (Sugar preferred, darling)
Two. Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium mixing bowl.
Three. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
Four. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream. Scrape down sides here and there.
Five. Turn the mixer to low speed and add flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.
Six. Scrape 1/3 of the batter into the prepared pan and smooth with a spatula. Spread 1/2 of the Nutella over the batter and smooth with a cleaned spatula. Scrape another 1/3 of the batter over the Nutella and smooth. Scrape the remaining batter and smooth. Spread the remaining batter over the Nutella and smooth. Run a butter knife blade through the batter to create marbling. Do not overmix that bitch!
Seven. Bake the cake until it is golden and a toothpick comes out clean, about 1 hour and 15 minutes. Let it cool for 15 minutes.
Eight. Store that baby at room temp for up to 3 days.
Serves: 8-10
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