You know what's cruel? Pound cake. Well specifically pound cake in Los Angeles. We know we know. You're confused already. Let us explain.
Whenever we go to L.A. we try really hard to sunny ourselves up. We're East Coast girls. We wear black every day. And at night we wear sparkles. But they're black sparkles.
We mesh well with the East Coast. We understand the East Coast. The East Coast is our comfort zone.
So when we head out west we try to leave the black behind and bring out the color. We wear high heels and dresses. And they’re not black dresses! We wear the sparkles, but they’re pink sparkles.
And we gussy ourselves up every single day. For lunches, for dinners, we gussy. Gussy gussy gussy.
Goodness it’s exhausting.
And then we go to Joan’s on Third. For an iced tea and an apple, because we’re the colorful, shiny, happy L.A. versions of the Blue-Eyed Bakers, and that’s what we eat for a snack.
Stop laughing. This is where it all falls apart.
We go to Joan’s for our iced tea and apple, and it just so happens to be World Nutella Day. And of course, of course, they’re celebrating. Because WHO doesn’t celebrate a holiday devoted to Nutella?! (Sidebar, who invented World Nutella Day? Because we want to be their best friend forever).
Well guess what they’ve made for the special occasion. Yup. Nutella Pound Cake.
And we see those colorful, apple-eating Blue-Eyed’s fade away, replaced by the East Coast versions who want to eat as much of this glorious, Nutella-ribboned pound cake as humanly possible while wearing their stretchy black “workout” pants (also, who are we kidding, those are eating pants).
So you see, pound cake in L.A. is just cruel. Thank goodness we can make it back here in our East Coast comfort zone. While wearing the pants of course.
Nutella Swirl Pound Cake
Makes 1 loaf
Inspired by Joan’s on Third
1 1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/4 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
One 13-ounce jar Nutella
Preheat oven to 325 F. Lightly grease and flour a 9 x 5 inch loaf pan and set aside.
Mix flour, baking powder and salt together in a bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy. Scrape down the bowl, lower speed to medium and add in the eggs and vanilla until fully incorporated. In 3 batches, add in the flour mixture, mixing at low speed after each addition until just blended.
Spread 1/3 of the batter in the pan, then spread 1/3 of the Nutella on top. Repeat with another third of the batter and another 1/3 of the Nutella. Top with the remaining batter and Nutella and lightly swirl the Nutella and batter together with a knife.
Bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Allow the cake cool in the pan for 15 minutes. Remove cake from pan and allow to cool completely on a wire rack for about 2 hours. Store well wrapped at room temperature. And for a real treat, pop a slice into the microwave for 15 seconds and top with vanilla ice cream. Consider yourself warned.