Finding Solace in Nutella

It all started with the Muay Thai. In a moment of non-clarity, I had signed up to take a beginner's boxing class at Wat with instructor Phil Nurse. My foray into mixed martial arts did not proceed well. It ended, in fact, with a headlock, followed by what one classmate called "360 instructional knees."

Now I know that Oprah says one should not use food as a means to an end. But I needed something to ease the pain and embarrassment, and nothing quite heals like chocolate and a Kitchen Aid on a rainy night. I immediately thought to try the Nutella Swirl Pound Cake featured in last month's Food & Wine Magazine, and it did not fail to comfort.

Lacking the traditional loaf pan, I baked the cake in a 9-inch round pan, which serendipitously yielded a more desirable ratio of crisp-buttery top layer to fluffy interior. And because I didn't want the Nutella to overwhelm, I opted not to use an entire jar as directed, but rather a half cup instead. Lastly, to facilitate Nutella-swirl creation, I warmed the chocolate hazelnut mixture in the microwave for approximately twenty seconds, or until spreadable.

While not necessarily light, the final product had a looser crumb than that of the traditional pound cake we know (and still love). Eaten hot out of the oven, this cake makes an irresistible dessert, a decadent breakfast, and an effective analgesic.

Nutella Swirl Pound Cake

procure.

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 sticks unsalted butter, softened
1 1/4 cups sugar
1/2 cup Nutella, warmed

prepare.

Preheat the oven to 325°. Lightly grease and flour a 9-inch round cake pan, tapping out any excess flour.

In a small bowl, lightly beat the eggs and vanilla with a fork. In a medium bowl, whisk the flour with the baking powder and salt.

In a large bowl, using a handheld mixer, beat the butter with the sugar until fluffy. Gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating until just incorporated.

Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.

Bake the cake for about 1 hour, until a toothpick inserted in the center comes out clean. Let cake cool before serving, if you have the patience.