Nutella Swirl Pound Cake

My dad's birthday was last week, and I decided to make him some Nutella cupcakes. Well, they were a huge flop. Usually when something doesn't look nice, you can still eat it and enjoy the taste. Not the case with the cupcakes. I'm blaming it on the oven. I really need to invest in an oven thermometer because everything that I've baked has baked unevenly.

Luckily this pound cake came out in one piece, and the taste was amazing. My dad got seconds. It did cave in the middle, but I feel sure that when I find the "true" temp of my oven that it will turn out perfect next time. I'll definitely make it again. The Nutella gives a rich and creamy texture to the cake.


Ingredients:
1 1/2 cups flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella

Directions:
Preheat 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 flour with the baking powder and salt.

In a large bowl (I used a stand 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 into 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.

Source: Dana Treat ... originally from Food and Wine