So apparently many of you have been making croûtons using a frying pan and I was the last one to jump on the bandwagon... OK, no problem. :) Now tell me: what about a marble cake made with Nutella? Have you guys tried it? Because I’d never seen it before buying this book and now I want to bake it every weekend. :D
Nutella swirl pound cake
slightly adapted from Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats
4 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ cups (210g) all purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
1 cup (226g/2 sticks) unsalted butter, softened
1 ¼ cups (250g) granulated sugar
1 jar (13oz/364g) Nutella – I used 350g (the size of Nutella jars here in Brazil)
Preheat the oven to 180°C/350°F. Butter a round 20cm (8in) cake pan, line the bottom with baking paper and butter the paper as well*.
Combine the eggs and vanilla in a small bowl and lightly whisk with a fork. Set aside. In a medium bowl, combine the flour, baking powder and salt.
In the large bowl of an electric mixer beat butter and sugar until light and fluffy, scraping down the sides of the bowl occasionally. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape the sides of the bowl.
Turn the mixer to low speed and add the flour mixture, ½ cup at a time. Scrape the sides of the bowl occasionally. After the last addition, mix for 30 seconds on medium speed.
Scrape 1/3 of the batter into the prepared pan. Smooth the surface. Spread ½ 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 Nutella over the batter and smooth. Spread the remaining batter over the Nutella and smooth the top. Run a butter knife blade through the batter to create marbling – do not overmix.
Bake the cake until risen and golden and a skewer inserted in the center comes out clean, about 50 minutes. Let the cake cool in the pan over a wire rack for 15 minutes, then carefully unmold it. Peel off the baking paper then invert it onto the rack. Cool completely before slicing and serving.
Keep cake in a cake keeper or wrapped in plastic at room temperature for up to 3 days
*you can bake this recipe in a 22.5x12.5cm (9x5in) loaf pan (buttered and dusted with flour). Bake it for 1 hour /1 hour and 10 minutes