After my contributor CP Choong made the ever so popular mini Nutella Cheesecake, she told me that she had some leftover Nutella and wanted to make Nutella Pound Cake.
It was a grand idea as it’s one of those baking recipes I have always wanted to attempt.
The idea of rich and buttery pound cake with Nutella swirls in between bites just set my mouth watering.
So here is the Nutella Pound Cake recipe that my contributor made.
She adapted the recipe from Food and Wine.
If you are a Nutella lover, you will absolutely go crazy for this cake as two (2) thick and gooey swirls of Nutella are happily sitting in the inside of the pound cake, so you will actually taste the richness of Nutella.
Just look at the pictures, the Nutella swirls are moist and come oozing out of the cake, so imagine sinking your teeth on a piece, or two, or more of the Nutella Pound Cake…ahhh, heavenly!
One thing that I have to warn you is to follow the instruction of cooling the cake for two hours before cutting it.
I know it’s hard to resist and you probably want to grab a piece right off the oven.
You have to wait for the Nutella to cool down so when you slice it, they will remain in swirls and pretty instead of messy and sticking to your knife.
So, resist the temptation and you will have the best looking—and utterly sinful—Nutella Pound Cake.
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