Wow! More than a week has passed since I last baked a cake! I was already getting withdrawal symptoms and just didn’t feel like myself even as I was away from home for a vacation to my hometown. I really had no idea how addictive blogging and baking could be. Atleast I didn’t have to miss my photography as I had lugged my DSLR home with me.
I think the last time I baked a cake was for my husband on his birthday. I have been baking muffins and quickbreads after that, but I realised that I haven’t posted much of cake recipes. So, here comes my second cake recipe. Do check out my first OTG cake recipe here.
So, as soon as I was back in my apartment, my hands were itching to bake a cake again. I couldn’t wait till the weekend. I just went ahead and baked this cake this morning! That got me late for office, but I didn’t fret. 😛
Now, I am a regular visitor to Sally’s Baking Addiction, a food blog I had stumbled on when I had just begun my blogging journey. I just loved her photographs of food and her style of writing – it was very colloquial and felt like she was conversing with me. I could even somehow imagine reading it in her supposed voice. This blog inspired me to buy my first DSLR camera and delve deeper into food photography. I have learned a lot of it since then and I try to improve more each day. Thank you, Sally!
Now, coming to the cake, I had a jar of Nutella that I hadn’t really eaten and so I decided to try out one of Sally’s recipes – she does have some appealing Nutella containing recipes in her blog. I chose this one to try out and I really loved it! Thankfully it came out fine and that is because she gave some useful tips too.
Have a look at this tempting beauty, all you Nutella addicts!
This tender and moist cake has a wonderful buttery taste to it, like a vanilla cake, with the added goodness of Nutella swirls.
So, here I share with you this wonderful recipe that is sure to be a hit with all Nutella lovers!
Swirled Nutella Butter Cake
- 4 large eggs, preferably at room temperature
- 2 teaspoons vanilla extract
- 1 and 1/2 cups (190g) all-purpose flour, levelled
- 3/4 teaspoon baking powder
- 1 cup (230g) butter, softened to room temperature
- 1 cup (200g) sugar
- 3/4 cup Nutella, warmed (You may microwave on high for about 15 seconds to warm it so that it is of runnier consistency)
- Preheat the oven to 160 degrees Celcius. Grease and line a 9×5 loaf pan with parchment paper. If using a non-stick or silicone pan, no need to grease and line. Set aside.
- In a medium size bowl, whisk together the eggs and vanilla extract until combined. Set aside.
- In another medium size bowl, combine the flour, baking powder and cinnamon powder together. Set that aside as well.
- Using a handheld mixer, beat the softened butter and sugar together on medium speed until light and fluffy; about 3 minutes. With the mixer running on low speed, add the egg/vanilla mixture and continue to beat until smooth and light in color. With the mixer running on low speed, slowly add the dry ingredients until just combined. The batter is very thick and very sticky. Do not overmix the batter.
- Spread 1/3 of the batter into the prepared loaf pan. Spread 1/2 the Nutella on top. Using a bamboo skewer, swirl the Nutella with the cake batter to form nice swirly patterns. Repeat with another 1/3 of the batter and the rest of the Nutella. Top with remaining batter.
- Bake the pound cake for about 50-60 minutes. Cover with aluminum foil after 25 minutes to avoid the top and sides from browning too much. The cake is done when a toothpick inserted in the center comes out free of cake crumbs (with some Nutella). Please note that the time taken for your cake to bake completely may vary from mine so do keep a check.
- Allow the cake to cool completely in the pan on a wire rack before slicing and serving. The cake stays soft, moist, and fresh stored at room temperature for up to 6 days.