Nutella Swirl Pound Cake

By Sally's Baking Recipes · 110 min

Ingredients

Instructions

1. Preheat the oven to 325°F (163°C). Grease a 9x5-inch loaf pan, line the sides with parchment, and lightly grease the parchment.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon and salt.
3. Beat the softened butter on medium speed for about 1 minute until creamy. Add the sugar and beat for 4–5 minutes until light and fluffy, scraping the bowl as needed.
4. Add the sour cream and vanilla and beat until combined. With the mixer on medium, add the eggs one at a time, beating after each.
5. Add the dry ingredients and beat on low just until combined. Fold the batter with a spatula to make sure no flour or butter is left at the bottom.
6. Spread about 1/3 of the batter into the pan. Spoon half the Nutella on top and spread it gently, keeping away from the edges. Add another 1/3 of the batter, then the rest of the Nutella, then the remaining batter.
7. Gently swirl the layers with a knife or skewer, being careful not to overmix.
8. Bake for 65–80 minutes, starting to check around 1 hour, until a toothpick inserted in the centre comes out with a few moist crumbs and no wet batter. If the top browns too fast, loosely tent with foil (usually after about 30 minutes).
9. Cool in the pan on a rack for 1 hour, then remove and cool completely on the rack. Slice and serve.
10. Store tightly covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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