Nutella-Swirl Pound Cake

This is an absolutely fantastic cake. One of the best I have ever had! The Nutella just puts it over the top. I also found myself digging out every little bit of Nutella that was left in the jar after I used it for the cake. I literally licked the spoon clean. Let's just say that I highly recommend making this cake but keeping a close eye on it because it won't last long!

I'm adding some pictures to the post from my recent trip to Sharp Top Mountain. I'm picture here with my youngest son Zach. This was after we hiked up the mountain and were at the very top! I had such a fun day.

I was supposed to go down to Richmond tomorrow to visit my dad and sons and granddaughters but what do they said about the best laid plans never working out? I feel like I'm getting the flu here. I had my H1N1 vaccine last week so who knows what's going on. Maybe it's the plain, old flu or even a different strain. Who knows, it seems everyone is sick these days....

1 1/2 cups all purpose flour, plus more for dusting
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
2 stick butter, unsalted, softened
1 1/4 cups sugar
1 jar (13 oz) Nutella

Preheat oven to 325 degrees F. Lightly grease and flour a 9x5 in 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 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 1/3 of the batter in the prepared pan, then spread half of the Nutell on top. Repeat with another 1/3 of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter into the batter with a butter knife. Do not overmix.

Bake the cake for 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.

From Food & Wine Magazine

(Has anyone noticed I FINALLY found out how to move my pictures around and not just have them all clustered at the top....oh well, it only took a year and a half!!!!).