Well, in the Cake Slice Bakers group we bake one recipe per month from the same book for a whole year. This month is the last month for our current book Cake Keeper Cakes by Lauren Chattman published by The Taunton Press 2009. Usually we vote on a few options to select the cake for the month, however this month as it was the last one from this book we all got the opportunity to choose the cake to make ourselves.
That was quite hard I can tell you! I was torn between three: cranberry walnut bundt cake with maple espresso glaze, dulce de leche coffee cake and the one I made Nutella Swirl Pound Cake. I thought about baking two, but I always seem to have a longer list of want-to-bakes than I have opportunities and calories to eat them!!
So Nutella cake it was. This was an unusual cake, tight tender crumb and big swirls of nutella. The swirling was a bit difficult, and maybe I didn’t swirl enough, but then again mine looks pretty much like the picture in the book, so maybe this was the kind of swirl that was aimed for, who knows! It was a nice cake, my lot liked it especially spread with a little butter, and right enough the butter seemed to draw out the very essence of the nutella, which must be a good thing.
If any readers would fancy joining the Cake Slice Bakers please email your Name, Blog Name, Blog URL and the email address you use to access the your blog site to: appleandspice[AT]hotmail[DOT]co[DOT]uk with 'New Cake Slice Member' as the subject. Spaces are limited, but if you fancy joining do drop Katie an email.
If you'd like to have a look at the other recipes made by our members this month do have a look here for the Cake Slice Bakers Blogroll. Can’t wait till next month to reveal our new book!!
Nutella Swirl Pound Cake
From Cake Keeper Cakes by Lauren Chattman
4 large eggs
2 teaspoons vanilla extract
1 ½ cups plain flour
¾ teaspoon baking powder
8 oz / 1 cup (2 sticks) unsalted butter, softened
1 ¼ cups sugar
1 x 400g jar (13 ounces, about 1 cup) Nutella
(1) Preheat oven to 325oF / 17o C (I did 160 oC in my fan oven). Line a 2lb / 9 x 5” loaf tin with baking parchment.
(2) Combine the eggs and vanilla in jug and beat lightly. Place the flour, baking powder and salt in a medium bowl.
(3) Cream butter and sugar in an electric mixer until fluffy. Turn mixer to low, add egg mixture in slowly, scraping down sides as necessary.
(4) Add flour mix 1/2 cup at a time until fully incorporated. Beat 30 seconds after last addition.
(5) Scrape 1/3 of batter into pan and smooth with a spatula. Spread half of the Nutella over batter and smooth the top. Add another 1/3 of batter, then the rest of the Nutella, topping with final 1/3 layer of batter. Swirl by running a knife through the mixture.
(6) Bake for about 1 hour and 15 minutes, or until cooked. Let cool in tin for 15 minutes, invert onto wire rack and cool completely.
Next Review Up: British Bake Off How To Bake