Nutella Swirl Pound Cake

• Refrigerated

  • 2 Egg yolks
  • 2 Eggs

• Condiments

  • 1/3 cup Nutella

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 16 tbsp 2 stick unsalted butter, unsalted
  • 1/4 cup Buttermilk
  • 4 oz Cream cheese

Found on goodiegodmother.com

Description

Ingredients

• 2 stick unsalted butter (16 tbsp, ½ lb), softened
• 4 ounces cream cheese
• 1¼ cup granulated sugar
• 2 eggs
• 2 egg yolks
• ¼ cup buttermilk
• 2 tsp vanilla extract
• 1½ c all purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ⅓ cup Nutella (or your favorite chocolate hazelnut spread)

Directions

• Preheat your oven to 325 F. Butter and flour a large loaf pan and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until light and fluffy, about 2 minutes on medium speed. Add the sugar and whip an additional minute.
• Add both egg yolks and both eggs one at a time, mixing and scraping the bowl after each addition.
• Combine the vanilla extract and butter milk in a measuring cup, and combing the flour, baking powder and salt in a mixing bowl. Add the flour to the mixer in three batches, alternating with the buttermilk, scraping the sides of the bowl as needed. Mix just until combined, no more.
• Place half the batter into your loaf pan. Put the Nutella into a piping bag or plastic bag and snip off the tip of the bag (or a corner), pipe half the Nutella over the pound cake batter. Use a chopstick or butter knife to swirl. Clean your chopstick or knife before the next swirl.
• Add the rest of your batter to the loaf pan and smooth the top. Pipe the rest of the Nutella on top of the batter and swirl again.
• Bake about 75 minutes until cake is golden brown and baked through. Allow to cool in the pan 20 minutes before transferring to a wire rack to cool completely before cutting.