It’s Cinco de Mayo and Secret Recipe Club reveal day. What could be better? Oh, I don’t know, perhaps actually posting a recipe like chicken enchilada soup or Mexican stuffed shells?
As delicious as those dishes may be, I opted to make the Nutella Swirl Pound Cake from my assigned blog Things I Make (for Dinner). Sarah writes that she blogs “both to keep my weekly menu plans and to showcase the new recipes I’ve tried.” I am especially fond of her magazine recipe challenge. Not one person I know can keep their magazine collections under control, and Sarah admits she is no exception.
Upon realizing she had a boat-load of magazines from which she wished to cook, she challenged herself to use six recipes from a magazine per month. Everything she plans to make and links to recipes she has made are up on her blog.
Now about this pound cake recipe. In addition to the Nutella, the cinnamon shone through as a pleasant but subtle flavor. The pound cake was delicious plain, but I added strawberries and whipped cream to take it over the top. I imagine I will be enjoying this for breakfast and dessert throughout the week. Enjoy!
- 1½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 2 teaspoons vanilla
- 4 eggs
- 1⅓ cup Nutella (equivalent to a small jar)
- Whisk together the flour, baking powder, salt and cinnamon in a medium bowl and set aside.
- In a separate bowl, cream the butter, sugar, and vanilla together, beating until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Gradually add the flour mixture, mixing only until fully incorporated.
- Spread ⅓ of the cake batter into a greased and floured loaf pan. Smooth the batter by wetting the back of a wooden spoon and spreading it across the batter.
- Top with ½ of the Nutella (do not spread the Nutella to the edge of the pan, rather leave a border of batter) followed by another ⅓ of the cake batter. Finish by layering the remaining Nutella then the remaining cake batter.
- Bake at 325 F for 60-75 minutes, tenting with foil if the top becomes too brown. Allow to the pound cake to cool in the pan before turning out to unmold.
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