Nutella Swirl Pound Cake Recipe 455 Food

NUTELLA-SWIRL POUND CAKE

Steps:

• 1. Preheat the oven to 325°F 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 hand held 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 over mix.
• 4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted into 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.

CHOCOLATE SWIRL POUND CAKE

Steps:

• Preheat oven to 350-degrees F.
• Spray loaf pan with non-stick cooking spray and flour pan.
• Beat sugar and butter in large bowl until light.
• Sift flour, baking powder and baking soda and add to butter mixture.
• Beat until blended.
• Add sour cream and vanilla.
• Beat until blended.
• Beat in eggs.
• Spread half of batter into prepared pan.
• Mix chocolate, cinnamon and 2 TB sugar in small bowl.
• Sprinkle half of chocolate mixture over batter in pan.
• Mix remaining chocolate mixture into remaining batter in bowl.
• Pour remaining batter into pan.
• With a knife, swirl chocolate mixture into batter.
• Bake pound cake for 50-60 minutes or until toothpick (or other tester) comes out clean.
• Let cool completely before serving.

NUTELLA SWIRL RING

Steps:

• In large bowl, with electric mixer, stir 1/2 cup warm water, yeast, 2 TBSP sugar and 1/4 tsp salt.
• Add 1 cup flour and the butter; mix on medium speed for 4 minutes.
• Add remaining 2 cups flour; mix for an additional 2 minutes.
• Grease a large bowl with non stick spray or butter and place the dough on it, turning it once.
• Cover with plastic wrap and let stand for 1 hour in a warm place until it doubles in volume.
• Preheat oven to 375°F.
• Line baking sheet w/ aluminum foil or parchment paper.
• When the dough has fully risen, punch it down and transfer to a floured surface.
• Roll the dough out to a 12x16 inch rectangle and spread evenly with the warmed Nutella, leaving a 1 inch band around the edge, bare.
• Beginning at the long end, tightly roll up the dough like a newspaper, forming a 16 inch long log.
• Brush the ends with a little water and bring them together to form a ring.
• Transfer ring to prepared baking sheet.
• Using a sharp knife, sprayed with non stick cooking spray, slice the ring into 12 individual buns- being sure not to cut all the way through so that the buns are still connected, allowing 1 inch between each slice.
• Gently separate them, so they rest against each other like dominoes.
• Brush the ring with 2 TBSP water and sprinkle with remaining 2 TBSP sugar.
• Bake for 35-45 minutes until golden brown.
• Let cool slightly before serving.
• ---To Warm Nutella---.
• In microwave, heat on high for 5 seconds in a microwavable bowl.

NUTELLA SWIRL POUND CAKE

Steps:

• 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. 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. 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. 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.

CREAM CHEESE AND NUTELLA FILLED POUND CAKE

Steps:

• Cut pound cake in half horizontally (or in 3 even horizontal slices and make it even more fanciful. Just half the filling for each layer). Using an electric mixer, beat cream cheese and powdered sugar together until light and fluffy.
• Spread cream cheese on bottom piece of cake. Sprinkle with toffee bits (if using) and gently press the pieces into the cream cheese. Spread the other half of the pound cake with Nutella.
• Place Nutella cake over top of cream cheese side (like a sandwich). Immidiately wrap cake tightly in foil, place back into loaf pan, and refrigerate 2 hrs or overnight.
• When ready to serve, cut into 6 wide slices then cut the slices in half (making 12 pieces total).