Swirly Nutella Loaf

A Nutella loaf…I mean, cake! I’m glad I decided to bake this today. The rain had ruined my evening plans and its really tough to do anything in New York when the weather is gross like this. I was going to go buy my brown flats, go to Pilates class, and then have a cozy dinner at home. The rain ended up soaking my shoes and it took me at least 15 minutes to hail a cab while my toes were starting to feel numb. What better way to warm up to a warm oven? (Not to mention the heat in the apartment isn’t on yet…)

Read the recipe after the jump!

For a 9”x4” loaf pan:

1 1/2 c. unbleached all-purpose flour
3/4 tsp. baking powder
pinch of salt
4 eggs
1 c. cane sugar
1 tsp. vanilla extract
1 c. butter
a lovely jar of Nutella

Preheat the oven to 325F. In a medium microwave safe mixing bowl, melt the butter halfway and mix in the sugar until creamy. Add in the extract and let it cool for a little bit. Gradually whip in the eggs one at a time. In a larger mixing bowl, mix all of the dry ingredients (flour, salt, baking powder). Mix the creamy mixture into the large mixing bowl. Pour about a third of the batter into the loaf pan. Scoop a generous spoonful of Nutella on to each end of the pan and swirl it around with a toothpick or skewer (see the last picture on the bottom). Pour in another third and repeat. Pour in the leftover batter and dip a thick chopstick or skewer into a jar of Nutella and carefully graze the top of it horizontally, then diagonally. Bake for an hour.