Nutella-Swirl Poundcake

Thanks to our wonderful Hostess Susan for hosting this "Foodie Friday". Stop by for some fun and exciting recipes and fabulous pictures at http://designsbygollum.blogspot.com/

This cake recipe is from my friend Linda.........who is a fabulous cook and baker at .http://linda-howtocookawolf.blogspot.com/ A couple of weeks ago she had this recipe posted and a picture. Well it looked so good and since in my home we are fans of Nutella and I had this huge jar of it in the pantry trying to get my attention...... I decided that I better whip this Nutella pouncake up since pouncakes are my husbands favourite and my daughter loves anything with chocolate........well it was so good that in two days we had finished it off. I know that anything Linda makes is always a keeper. ...........with a nice cup of tea.

Nutella-Swirl Pouncake

Ingredients

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 unsalted butter, softened

1 1/4 cups sugar

One 13-ounce jar Nutella

Directions

1. 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.

2. 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.

3. 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.

4. 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.

Make Ahead
The pound cake can be kept in an airtight container at room temperature for up to 3 days.

Love those 'Nutella' chocolatey swirls.

Thanks for stopping by and have a 'Happy Halloween'!

Be sure and stop by http://designsbygollum.blogspot.com/ and visit the other participants for some 'Foodie Friday' fun........