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 + extra for the pan)
- 3 cups sugar
- 6 eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 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 bowl, combine flour and salt. Set aside.
- In a mixing bowl, cream butter and sugar until light and fluffy. Add vanilla extract then the eggs one at a time. Gradually beat in the flour mixture, 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!
