Saturday, April 17, 2010

Day 37 with Nutella

This is not grandma’s pound cake! This is a new fangled Nutella pound cake! It has the consistency of a pound cake but the delightful taste of Nutella! You can use the Nutella pound cake just as you would any other pound cake. I think a slice with vanilla ice cream and hot fudge (or warm Nutella) would be fab! Enjoy!


• (1 1/2 sticks) butter, at room temperature

• 1 cup granulated sugar

• 4 extra-large eggs, at room temperature

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon kosher salt

• 3/4 cup Heavy Cream at room temperature

• 1 teaspoon pure vanilla extract

• 1 ½ cups Nutella


Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.

Cream the butter and granulated sugar in the bowl of an electric mixer until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the heavy cream and vanilla. Add the flour and heavy cream mixtures to the batter. Mix well. Add Nutella and mix throughout. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

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