Nutella & Raspberry Swirl Pound Cake & an Online Bake Sale

I’ve been on a Nutella kick recently – I’m blaming it on the fact that it was on sale at my grocery store and not the fact that it is so creamy, delicious, and addicting.  Normally, I would try to ignore these beautiful jars at the store, but because they were on sale I grabbed 2 without even blinking (my sugar reflexes are amazing).  I recently came across a Nutella swirl pound cake recipe from Food and Wine magazine that I’ve made before (pre-blog days).  I decided to add some raspberry sauce to this recipe and make a Nutella & Raspberry Swirl Pound Cake.  I also decided this would be the perfect recipe to auction off on Steph’s Bite By Bite online bake sale!

Steph is running a marathon to help raise money for the Leukemia and Lymphoma Society.  Online bidding for a vast array of delicious goodies (including my Nutella & Raspberry Swirl Pound Cake) will begin on January 31.  Check out what Steph has to say about her online bake sale:

“I’m preparing to hold my first big fundraising even for my Team in Training goal! As many of you know I have signed up to run the San Diego Rock n Roll marathon with Team in Training on June 5th. I have a personal fundraising goal of $1,900 all to benefit the efforts to help battle a variety of blood diseases.  On Monday, January 31, 2011 I will be hosting an online bake sale to help me reach my goal.  I am looking for anyone who is willing to donate baked goodies to be auctioned off on at the bake sale. All money raised will go directly to Team in Training to support the Leukemia and Lymphoma Society.  The deadline to submit an item is Thursday, January 27th.  Please email me at stephsbitebybite (at) gmail (dot) com if you are interested in participating.”

Since I ran a marathon back in 2006, I know how much physical and mental work goes into not only training for the marathon itself, but fundraising for your cause.  You literally spend months beating your body up running while also trying to reach your fundraising goal.  I’m always so happy when people decide to run races for a cause because I know how rewarding the experience can truly be.  Help Steph reach her goal by donating a baked good to her auction or visiting Steph’s Bite By Bite on Monday, January 31^st to bid on some of these tasty treats!!!!

In other news, I was invited by Sweet As Sugar Cookies to be a part of her Sweets for a Saturday. Check out all the delicious recipes on her website!

Raspberry Sauce:

• 1/4 cup frozen raspberries
• 2 tbsp seedless raspberry jam
• 1 tbsp cornstarch
• 1 tbsp water

Directions:

1. Dissolve cornstarch in water in a small bowl.
2. In a small sauce pan, add frozen raspberries, jam, and cornstarch mix.
3. Cook on medium heat, stirring constantly, until sauce comes to a boil and thickens.
4. Set aside to cool

Ingredients:

• 1 1/2 cups flour, plus more for dusting pan
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 sticks unsalted butter, softened
• 4 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 1/4 cups sugar
• 1 cup Nutella
• 3 tbsp milk
• Raspberry Sauce (see instructions above)

Directions:

1. Preheat the oven to 325° and grease and flour a 9-by-5-inch loaf pan.
2. In a small bowl, lightly beat the eggs with the vanilla and set aside.
3. In another bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
4. In the bowl of a stand mixer, beat the butter and sugar on medium-high speed until fluffy, about 3 minutes.
5. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated.
6. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
7. In a small bowl, mix the Nutella and the milk to thin out consistency (this will make it easier to spread and swirl the Nutella)
8. Spread one-fourth of the batter in the prepared pan, then spread half of the Nutella on top. (Using a butter knife, swirl the batter and Nutella.)
9. Top with another fourth of the batter and then spread the cooled raspberry sauce over (Using a butter knife, swirl the raspberry sauce and batter).
10. Repeat step 8.
11. Top with the remaining batter.
12. Bake the cake for about 1 hour and 5-15 minutes or until a toothpick inserted in the center comes out clean.
13. Let the cake cool in the pan for 15 minutes and then invert onto a wire rack to cool completely, about 2 hours.

Yield: 1 loaf