Nutella Swirl Pound Cake

Yes, you read correctly.

Nutella. Pound. Cake.

All good things people.

It's the 20th of the month, so that means its time to post for the Cake Slice Bakers. For those that don't know, Saucy Diva belongs to a cake baking bloggers club and every month on the 20th, we post the cake we've made for the month. September is the last month we'll be cooking out of the book "Cake Keeper Cakes" by Lauren Chattman. All in all it was a good cookbook that I would recommend. There have been some mishaps (Fresh Strawberry Cake with White Chocolate Chips) but definitely more triumphs.

Ever since I purchased this book this time last year, I secretly hoped that one month the members would vote to make the Nutella Swirl Pound Cake. No such luck. Thankfully, September was "choose your own adventure" month (I named that, not an official theme)! I have an unhealthy obsession with Nutella and can often be caught eating it straight from the jar. So combining it with my favorite kind of cake was a no brainer.

Make this cake. Seriously.

Ingredients:
4 large eggs, at room temperature, lightly beaten
2 teaspoons pure vanilla extract
1 1/2 cups, unbleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups sugar
i jar (13 oz) Nutella

Preparation:
1. Preheat oven to 325 degrees. Grease a 9x5 inch loaf pan and dust with flour.
2. Combine the eggs, vanilla in a small bowl.
3. Combine the flour, baking powder, and salt in a medium bowl.
4. Combine the butter and sugar in a large mixing bowl and cream with an electric
mixer until fluffy.
5. With the mixer on medium low, pour the egg mixture and mix until combined.
6. Turn the mixer to low speed and add the flour mixture, 1/2 a cup at a time. Mix
for 30 second after the last addition.
7. Scrape 1/3 of the batter into the prepared loaf pan. Spread 1/2 of the Nutella (I warmed it up a bit in the microwave first) and smooth. Scrape another 1/3 of the batter over the Nutella and smooth. Repeat in layers until you end with the last 1/3 of batter on top.
8. Run a knife through the batter to create the swirl effect. Do not over mix.
9. Bake the cake until golden brown and it can pass the toothpick test. About an hour and 1/2. Let the cake cool in the pan for about 20 minutes, invert it onto a wire rack to cool completely.
10. Slice and serve.

*thanks to Sprinkle with Salt for the picture!