Nutella Swirl Pond Cake

For all of you Nutella lovers out there, this pound cake has your name written all over it. The wonderful hazelnut-chocolate spread makes this pound cake a winner for me.



The Blue Print:

1 1/2 cups all purpose flour, plus a little for dusting

3/4 teaspoon baking powder

1/2 teaspoon salt

2 sticks of butter, softened (please use the real thing)

1 1/4 cups of sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 jar (13 ounces) Nutella



Preheat the oven to 325 degrees and prepare a 9x5" loaf pan by greasing then dusting with flour, make sure to lap out any excess flour.



Stir together the flour, baking powder and salt (I always sift mine together).  In a large mixing bowl, cream the butter and sugar until fluffy, about 3 minutes on medium high speed.



Beat the eggs together with the vanilla and add to the butter and sugar mixture a little at a time.  Add the flour mixture in 3 bathes, mixing just until incorated after each.  Beat 30 seconds longer.



Spread 1/3 of the batter into the prepared pan. Pour half of the jar of Nutella on top. Spread another 1/3 of the batter followed by the rest of the Nutella on top. Spread the last 1/3 of the cak batter.



Bake for about an hour. Cake is done when the top springs back when touched slightly.  Cool for 15-20 minutes then remove from the pan and cool on a rack. Slice and serve by itself or with a scoop of premium coffee flavored ice cream.