I like Nutella in just about all forms - straight up from a spoon, in a crepe with some strawberries, in a hand pie, and in these brownies which were my first recipe to really take off on Pinterest! Yes friends, that is exactly why I hide the Nutella from myself. Unless I only have a cup or less left in which case I make this cake, down two slices, and then promptly give the rest away to save myself. Judging me a little? Why don’t you make it first and then we shall talk.
On Sweetness
I recently made this Nutella pound cake for the dozenth time to take to a friends house. This time I reduced the sugar by a quarter cup thinking it will make no real difference. I definitely would not reduce the sugar again as it impacted the texture of the cake. Oh and while we are on the subject of sweetness the original recipe for Nutella Pound Cake shared in Food & Wine calls for a full jar of Nutella, but I am far happier using ½-3/4 cup. On those days when I am scraping out the jar I will even put more and no one complains. You know, just in case you were wondering.
Storing Nutella Pound Cake
The cake tastes best when I remove it from the pan, wrap it thoroughly in foil and let it be for a few hours. If you plan to serve it to guests then make sure it is stored out of reach of your husband and two year old both of whom are equally capable to tearing off random chunks. Usually the ones that house Nutella. This Nutella Pound Cake keeps well tightly wrapped at room temperature for 4-5 days. You can also freeze it and defrost it before serving if so inclined. If you are a Pound Cake enthusiast then can I also suggest you check out my Cream Cheese Pound Cake recipe. I sometimes try to figure out which one of these two I like more, but I have two children as well and haven’t picked a favourite - yet. Made it? Do share what you thought. Tag me on instagram @flourandspiceblog , leave a comment and/or rate it right on the recipe. Happy baking friends!
