FEISTYMOMMA ~ powered by coffee, chocolate, wine, and pork adobo ~ Classic Pound Cake With Hazelnut – FEISTYMOMMA ~ powered by coffee, chocolate, wine, & pork adobo ~

Classic Pound Cake With Hazelnut

One of my favorite desserts is pound cake. The recipe I usually follow uses sour cream but less eggs and butter. I’ve also baked it following Paula Deen’s recipe but I found it too sweet. Because I am constantly trying to find more dessert recipes to incorporate Hazelnut in, I decided to mess with the classic pound cake recipe by adding Nutella into it. So was it a success or a complete mess? IT WAS SOOOO GOOD! Let’s just say, if I wasn’t so afraid of watching my thighs and hips grow an inch by the minute, I would probably bake it every week.

This recipe is adapted from AllRecipes.com

Classic Pound Cake With Nutella

Ingredients
  

  • 2 cups butter (4 sticks)
  • 3 cups sugar
  • 6 eggs
  • 4 cups flour
  • 2/3 cup milk
  • 3/4 cup Hazelnut (Nutella)

Instructions
 

  • Preheat the oven to 350°. Grease the Bundt pan and a loaf pan (this additional pan will be explained in the instructions)
    In a mixing bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time. Gradually beat in the flour, alternating with the milk, until everything is incorporated.
  • Pour half of the mixture into the greased bundt pan.
  • Spread 1/2 cup of Hazelnut on top.
  • Pour the remaining batter then top with more hazelnut.
  • Using the butter knife, gently stir the whole thing to incorporate the hazelnut with the batter. Don’t be afraid to go all the way to the bottom. Now as you can see in the picture, the batter is almost overflowing which is not a good thing. This is where the extra loaf pan came in handy. I realized that the bundt pan is filled to the top so I decided to scoop some of the batter to transfer into the loaf pan. I scooped out about 3 cups I think.
  • Stick both bundt and loaf pans in the oven and bake for 70 minutes or until a toothpick comes out clean when you test the pound cake.

Once baked, run the edge of a butter knife along the edges to loosen and cool in a wire rack for 10 minutes before removing from the pans.

I was trying to get a marbled effect but I forgot how to do it when I was stirring the batter in with nutella so the result looks like this. However, the taste was still to-die-for. The richness that pound cake has worked so well with the nutella. A little goes a long way that’s for sure. Not too chocolate-y and not to sweet either. Just Perfect!

Dexie Jane

Mother of 2. She drinks coffee everyday and wine on the weekends. She also devours massive amount of chocolate, pork, and sushi. She loves to dance in her living room and binge-watches KDRAMA, historical dramas, and excessive unhealthy dose of Crime/Murder mysteries/dramas/documentaries. She LOVES books.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.