Nutella-Swirl Pound Cake

Once all the errors in the recipe are corrected, this results in a fabulous cake. First, the oven temp should be 350 degrees F. Second, if baking in a loaf pan, in addition to buttering and flouring the pan, it should be lined with parchment. Third, the creaming of the butter and sugar takes quite a bit longer than suggested. To get this cake to work--with batter that can handle the nutella filing without having it all sink to the bottom--the batter has to be whipped until it is very thick and fluffy (which makes this a cake best suited to being made in a stand mixer). Fourth, the amount of Nutella is probably double what is necessary. Once all this is corrected, the cake is gorgeous. I have made it in a loaf pan, in mini loaves, in a full-sized bundt and in two small bundts, all with great success. I benefited from reading all the comments that have been posted on the website.

While the intro to the recipe suggests serving this with coffee ice cream, I suspect that it would take it over the top. This is one really rich cake.