This post, while new, is a throwback because the event that inspired the nutella pound cake happened a few weeks ago. I just never got around to posting with the seasonal recipes that needed to go up and pound cake is anything but seasonal. So enjoy my story, make the recipe, and please don’t ever forget the eggs.
I’m typing this in my dining room/office, pound cake newly in the oven, praying that the faint scent of smoke will soon be replaced by buttery chocolate hazelnut intoxication because I can’t take it anymore and it’s entirely my fault. You see, I tried to burn down our house yesterday.
It was completely unintentional and started innocently enough. I put some eggs to boil on the stove while I started the laundry, called my mother, played with the baby, planned the day’s itinerary, edited a few photos quickly, etc. Somewhere in that list, I forgot about the eggs, and I took the dog on a walk. The weather was lovely, I was in a great mood thinking of how productive I was going to be and then I heard It. The distant yet persistent high-pitched beeps of a smoke detector. Once the lack of visible smoke or a fire truck convinced me there wasn’t a fire in the neighborhood, I wondered which of my neighbors was home and cooking and not turning off their alarm. Then I reached my street and my heart sank because the sound was coming from my home. I raced to the front door as fast as I could while carrying the baby in the ergo and opened it to a face-full of smoke. I parked the jogging stroller just outside the open front door, put the baby inside so she wouldn’t inhale too much smoke, attached the dog to the stroller for the same reason, and ran upstairs praying there were no flames and wondering what in the world I could have possibly left on.
The kitchen looked like a war zone with at least two exploded egg-grenades that had somehow launched, burnt and black, out of the pan and onto the counter top and the floor. I turned off the burner, filled the pot with water and raced around opening windows as fast as possible on all three floors of our townhouse mentally chastising myself for being so careless. The alarms finally stopped and the smoke cleared enough I could bring Dolce and A inside. I strategically placed fans blowing air out open windows in the nursery and our living room and felt relieved nothing worse happened and that the smoke was clearing very quickly. Then I left with A for the day’s appointments and prayed there would be just enough breeze to clear the smoky smell, and for the most part, there was.
I’m washing everything, and will be sectioning off portions of the carpet for deodorizing, but I need the smell to be gone now and somehow, I feel like nutella swirl pound cake will make it all better.
- 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)
- 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.