Nutella Swirl Cake

It's been pretty quiet here for a while now. This cake could never go not being mentioned about. At the Cake Slice, since we are finished doing cakes from Lauren Chatteman's Cake Keeper Cakes book, this month we are baking any recipe that we choose to. Since I am a big fan of Nutella for its rich chocolatey gooness, this had to be the choice. The recipe require you to layer the bottom of the pan with cake batter. Follow by a layer of nutella. Follow by another layer of batter-nutella and batter to finish with. Give it a swirl. Post baking, I expected a rippled cake. It remained an expectation because the swirl I gave wasn't deep enough. Certain parts of nutella had hardened It tuened out to be a layered cake but a very moist cake with full of nutella goodness. The author suggests serving this with coffee icecream but I think that would be a little over the top.

Recipe For the Cake

1 1/2 cup(s) all-purpose flour, plus more for dusting
4 large eggs (room temperature)
2 t pure vanilla extract
3/4 t baking powder
1/4 t salt
2 stick(s) unsalted butter, softened
1 1/4 cup(s) sugar
1- 13-ounce jar Nutella

Preheat the oven to 325°. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.

In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.

Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.

Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.