1 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/4 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
One 13-ounce jar Nutella
Preheat oven to 325 F; lightly grease and flour a 9 x 5 inch loaf pan and set aside. Mix flour, baking powder and salt together in a bowl and set aside. In another bowl, beat the butter and sugar at medium-high speed until light and fluffy. Scrape sides of the bowl, lower speed to medium and add in the eggs and vanilla until fully incorporated. In 3 batches, add in the flour mixture, mixing at low speed after each addition until just blended. Spread 1/3 of the batter in the pan, then spread 1/3 of the Nutella on top. Repeat with another third of the batter and another 1/3 of the Nutella. Top with the remaining batter and Nutella and lightly swirl the Nutella and batter together with a knife. Bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Allow the cake cool in the pan for 15 minutes. Remove cake from pan and allow to cool completely on a wire rack for about 2 hours. Store well wrapped at room temperature. This stuff it best warm, so stick it in the microwave and enjoy. The original poster even mentioned serving it with vanilla ice cream. My advice: Don't do it!!! It's soooooo good!
As you can gather, there is no real point to this blog entry, other than the fact that I wanted to waste some time before class without going over the Pericardial Cavity for the 10,000,000th time. Thank you, and enjoy the pound cake :-)
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