Coffee-Nutella Swirl Pound Cake

Coffee-Nutella Swirl Pound Cake in Honor Of Sacramento’s Speciality Coffee Week

Coffee-Nutella-Pound-Swirl-Pound-Cake | figsandfeta.comI am a coffee lover as well as a lover of Nutella as well as a lover of cake. Therefore, Coffee-Nutella Swirl Pound Cake makes me very, very happy. I thought this was a perfect week to share this simple recipe, as here in Sacramento the local speciality coffee community is celebrating their dedication to quality, ethics and dedication in relations to all things coffee during Speciality Coffee Week.Coffee-Nutella-Pound-Swirl-Pound-Cake-|figsandfeta.comMake this Coffee-Nutella Swirl Pound Cake and enjoy it with, yes, a cup of coffee. The subtle coffee flavor and rich hazelnut-chocolaty Nutella swirl will not disappoint. (By the way…. Nutella is very popular in Greece. If you have not drizzled it on Loukoumades – Greek Donut Holes – you simply have not lived.)Coffee-Nutella-Pound-Swirl-Pound-Cake-|

Coffee-Nutella Swirl Pound Cake
A buttery coffee-flavored pound cake swirled with rich Nutella.
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  1. 1 1/2 cups all-purpose flour
  2. 3/4 teaspoons baking powder
  3. 1 teaspoon instant espresso coffee (I use Medaglia D'Oro brand)
  4. 1/4 teaspoon salt
  5. 1 cup (2 sticks) unsalted butter, softened
  6. 1 cup sugar
  7. 4 large eggs, lightly beaten
  8. 2 teaspoons vanilla extract
  9. 3/4 cup Nutella, warmed
  1. In a large bowl, combine flour, baking powder, espresso coffee, and salt. Set aside.
  2. In the bowl of a stand mixer with the paddle attachment combine the softened butter and sugar until light and fluffy (about 3 minutes.)
  3. Add the slightly beaten eggs and vanilla, and mix until combined.
  4. Slowly add the flour mixture to the butter mixture. Mix until combined and smooth, but do not over mix. The mixture should be thick and smooth.
  5. Pour 1/3 of the cake mixture into the bottom of the greased loaf pan.
  6. Top with half of the warmed Nutella. Repeat this step one more time. Top with the remaining 1/3 of the cake mixture.
  7. Take a butter knife and create a figure-8 in the loaf to create the swirl.
  8. Bake for 50 to 60 minutes at 325 degrees.
  9. Allow to cool completely before serving. (haha! yea... right!)
Adapted from Food & Wine
Adapted from Food & Wine
Figs & Feta

©2015 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!

If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!

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