It’s Cinco de Mayo and Secret Recipe Club reveal day. What could be better? Oh, I don’t know, perhaps actually posting a Mexican-style 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 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.
In addition to the Nutella, the cinnamon shone through as a pleasant but subtle flavor. This pound cake is delicious served 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.