Let me start by saying..."I'm Baaack" and well rested after a very nice vacay in Cancun with my hubby:-) I bought back some great goodies that I will bake with later. I got two bars of chocolate, one infused with cinammon and one infused with chile. I am trying to come up with something yummy to make so that I use my limited ingredients well. I also got some mexican vanilla beans that I am using to infuse with my baking sugar.
Now I have exciting news, well at least for me. I finally found a recipe for one of my favorite ingredients, NUTELLA! If you are not familiar with Nutella it is one of THE BEST indulgences that you can keep around for a quick sweet. It is a chocolate hazelnut spread that you can spread on regular bread, crepes, over ice cream, over fruit, etc.
Well, I've been wanting to bake something with this delicious treat so I searched high and low (well, not really) but I looked for a recipe that wouldn't hide the flavor of the nutella but would compliment it. Well, Food and Wine magazine apparently shares my love of this chocolate spread and this recipe for Nutella-Swirl Pound cake met all my expectations. The Nutella taste is preserved but matches well against the simple buttery taste of the pound cake. Pair this cake with coffee ice cream and you have the perfect treat! Get your forks ready and ENJOY! 
Nutella-Swirl Pound Cake
Ingredients:
1 1/2 cups all purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella
Directions:
1. Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.
*My own suggestion: After making for the first time I noticed that most of the Nutella ended up at the bottom of the cake. To avoid this, whip Nutella before layering the Nutella with the pound cake batter*
Make Ahead
The pound cake can be kept in an airtight container at room temperature for up to 3 days.
