Nutella Pound Cake

When I am a little down and out, food blogs do cheer me up. There are so many good ones out there today it is impossible to make a bloglist with all of them as it would fill the entire page and more!

There was a cake I tried once  Nutella Pound Cake from a blogger – Dana Treat , the Nutella won me over.  Inspired I  made this cake one crazy afternoon in Venice. The first try was a little off,  because the cake although tasted yummy, was very buttery and soggy – I can’t remember exactly what went wrong there, quite likely it is the measurement of butter (2 sticks American) – I used 250g.

Today I tried it again ,craving for that same buttery chocolatey taste. This time I  modified slightly the butter measurement while adding sour cream to it. As it turned  out , true indeed, it helped! In addition, I used unbleached all purpose flour which helps with the structure of the cake, providing more support to the otherwise very dense addition of nutella.

Recipe

  • 1 1/2 cups plain unbleached flour, plus more for dusting
  • 4 large eggs, at room temperature
  • 2 tsp. vanilla extract
  • 3/4 tsp. baking powder
  • 2 tbp of sour cream (optional) – but a good idea to put in, leaves the cake moist.
  • 225g salted butter, softened*
  • 1 1/4 cups sugar
  • about 1  + 1/2  cup of nutella (make sure nutella is at room temperature so it is not solid hard, but pastey, easier to spread on the batter later on) or ONE 13 ounce jar nutella

*if using unsalted butter, add 1/4 tsp of salt as per Dana Treat’s recipe

1.  Preheat the oven to 160 C/ 325°F.  Lightly grease and flour a 9-by-5 inch loaf pan, I lined the bottom of the pan with a piece of parchment paper.  In a separate bowl beat the eggs with the vanilla, lightly with a fork.  In another bowl, stir the 1 1/2 cups of flour with the baking powder (incl salt if you were using unsalted butter)

2.  In a large bowl, cream the butter with the sugar at medium-high speed utnil light and fluffy, about 3-4 minutes.  Lower the speed and gradually add in the egg mixture until fully incorporated.  Add the flour mixture in 3 batches, after the second batch, add the sour cream and then followed by the 3rd batch beating at low speed between additions until just incorporated.  Beat a little while longer 30 seconds.

3.  Spread two-thirds of the batter in the prepared pan, then spread the Nutella on top.   Top with the remaining batter.  Lightly swirl the Nutella into the batter with a butter knife.  Do not overmix.

4.  Bake the cake for about 1 hour or so, until a toothpick inserted into 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.

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