SRC May 14 011 Edited Nutella Swirl Pound Cake {Secret Recipe Club}

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.

SRC May 14 017 Edited Nutella Swirl Pound Cake {Secret Recipe Club}

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!

SRC May 14 009 Edited Nutella Swirl Pound Cake {Secret Recipe Club}

Nutella Swirl Pound Cake
 
Author:
Ingredients
  • 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)
Instructions
  1. Whisk together the flour, baking powder, salt and cinnamon in a medium bowl and set aside.
  2. In a separate bowl, cream the butter, sugar, and vanilla together, beating until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Gradually add the flour mixture, mixing only until fully incorporated.
  5. 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.
  6. 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.
  7. 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.
Notes
I covered my pound cake with foil after 30 minutes. My small oven typically scorches the bottom of items that need to bake for fairly long periods of time, so I also placed the loaf pan on a baking sheet after 30 minutes. My pound cake looks a little goofy because I opted to do just one Nutella swirl.
 

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