A Recipe for Nutella Swirl Poundcake

Nutella Swirl Poundcake

When browsing through those monthly food magazines in our collections I am sure we all come across countless recipes that we bookmark to create in our own kitchens someday. Like everyone else I have stacks of cookbooks and magazines with recipes patiently waiting in line to show up in the More Than Burnt Toast kitchen.

Now every once in a while you come across a recipe that simply will not wait and wants to stand up and be counted. These recipes bump all of the other recipes out of the running!!!! This recipe from Food and Wine magazine did just that!!!!! It made me stand at attention and do cartwheels from one end of the hallway to another. Now if you can imagine me being that flexible and gymnastic...well bless your heart:D

Speaking for Nutella lovers everywhere I can tell you it's a blend of hazelnuts and chocolate that's been ground to a blissfully smooth, creamy and heavenly spread...is that a choir of angels I hear? When spread onto a slice of bread, or smeared over crepes or waffles, it's a simple snack that is even vaguely good for you. Maybe it's the idea of spreadable chocolate, or maybe it's the deeply satisfying combination of chocolate and hazelnuts, but there's something about Nutella that inspires devotion from the masses.

Nutella's origins date to 1946, when Pietro Ferrero, who owned a bakery in Alba, Italy, began grinding the hazelnuts that were plentiful in the Piedmont region to extend his cocoa supply after World War 11. Chocolate and hazelnuts have been mixed together to form gianduja (the term given to chocolate-hazelnut paste) in the region since the 1800s. But Ferrero took things one step further, blending the heady mixture into a spreadable confection that was even more economical and easy to use. In 1964, the spread was officially renamed Nutella and world domination soon followed.

Two years ago, bloggers Sara Rosso of Ms. Adventures in Italy and Michelle Fabio of Bleeding Espresso even designated February 5th as World Nutella Day, which has a growing following. Whoever underestimated the power of the Internet and the blogging community?

I am heading off to Seattle this weekend on a bus with 45 other women. Most will be in "shop till you drop" mode but I am headed to Pike Market for some Greek yogurt, cheese and Italian wine.
I decided to make this eyeopening cake today since the kidlets L'il Burnt Toast and the boy are coming to dinner. Stay tuned for the rest of the menu when we return.

**Nutella Swirl Poundcake**

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 ( 1 cup) 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, 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.

Note: The pound cake can be kept in an airtight container at room temperature for up to 3 days