*Adapted from Nutella Swirl Pound Cake, by Laura Chattman on Food & Wine
For the cake:
1 1/2 cups (180 grams/6 ounces) all-purpose flour
4 large eggs, at room temperature
2 teaspoons (10 mL) pure vanilla extract (I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract)
3/4 teaspoon (3.75 mL/3 grams) baking powder
1/4 teaspoon (5 mL/2 grams) salt
2 sticks (227 grams/8 oz/1 cup) unsalted butter, at room temperature
1 1/4 cups (250 grams/9 ounces) sugar
One 13 ounce jar (400 gram) of Nutella (or homemade Nutella)
For the glaze:
1/2 cup (63 grams/2 ounces) of sifted icing (powdered) sugar
1 tablespoon (15 mL) brewed espresso (I use instant espresso powder to make a small cup, then take the 15 mL from that)
For the cake:
1. Position oven rack in the centre of the oven and preheat the oven to 325°. Lightly grease a 9-by-5-inch loaf pan and line bottom with a rectangle of parchment paper. Grease paper and dust entire pan with flour, tapping out any excess.
2. In a small bowl or measuring cup, lightly beat the eggs with the vanilla.
3. In a medium bowl, sift together the dry ingredients: 1 1/2 cups of flour, baking powder and salt.
4. In the of an electric mixer fitted with the paddle attachment (or handheld mixer), cream the butter with the sugar on medium speed (I use #4 on KitchenAid) until pale and fluffy, about 3 minutes.
5. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated (add 1/4 mixture at a time). Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
6. Spread one-third of the batter in the prepared pan (a small offset spatula works best for spreading batter), 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 or skewer, but don't overmix.
7. Bake the cake for about 1 hour undisturbed, the test cake for doneness (a toothpick inserted in the center should come out clean.). You will likely need to bake the cake for a total of 1 hour and 10 minutes, but this will vary based on individual ovens.
8. Let the cake cool in the pan for 30 minutes. Using a thin knife, loosen the sides of the cake from the pan, then invert the cake onto a wire rack, but carefully turn it right side up and let cool completely, about 2 hours.
9. Drizzle with the glaze, cut the cake into slices and serve.
For the glaze:
1. Mix icing sugar and brewed espresso in a small bowl, whisking until smooth.
2. Pour over cake drizzle-style and/or each piece to serve.
*Note: For a classic glaze (to omit the espresso flavour) substitute espresso with milk.
Good luck & enjoy!