Thursday, February 21, 2019

Individual Nutella Swirl Pound Cakes #BundtBakers

Tender, moist pound cake with a swirl of chocolate hazelnut spread.  These individual sized little Bundts are perfect as a surprise treat in the lunch box.


It is time for Bundt Bakers. Won't you join me?.......
This month's bundt bakers is being hosted by Tammy and Catherine who blog over at Living the Gourmet.  Catherine and her daughter, Tammy, work together to make this blog amazing with great content and beautiful photos.



Tammy and Catherine asked us to create a bundt using Nutella.  Nutella is the registered trademark of a product made with chocolate and hazelnut.  It is basically a chocolate nut butter. It is thick, creamy, sticky and delicious.  It is perfect for a cake.


Before I share my recipe, let's see what the others made........




I adapted this recipe from one found in the October 2009 issue of Food & Wine.  It was provided by Lauren Chattman who adapted it from Cake Keeper Cakes.  Lauren bakes hers in a loaf pan.  I used my cupcake size bundt pan.  I made 12 mini bundts that I overfilled.  I cut off the muffin tops (or bottoms in this case) and put the scraps in the freezer to make a trifle with in the future.  You could probably make 16 mini bundts and not have to remove the bottoms.


#cake, #poundcake, #chocolate, #hazelnut, #desserts,
Desserts, Cakes
American
Yield: 16 servingsPin it

Individual Nutella Swirl Pound Cakes

prep time: 20 minscook time: 20 minstotal time: 40 mins
Tender, moist pound cake with a swirl of chocolate hazelnut spread. These individual sized little Bundts are perfect as a surprise treat in the lunch box.

ingredients:

  • 1 1/2 c. flour
  • 4 eggs, room temperature
  • 2 t. vanilla
  • 3/4 t. baking powder
  • pinch of salt
  • 2 sticks butter, room temperature
  • 1 1/4 c. sugar
  • 1 (13 oz) container Nutella (Chocolate Hazelnut Spread)

instructions:

  1. In large bowl of stand mixer, fitted with the paddle attachment, cream the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each. Mix in the vanilla.
  2. Combine the flour, baking powder and salt.  With the stand mixer on low speed, gradually add the flour mixture until just combined.  Batter will be very thick and stiff.
  3. Treat a mini (cupcake size) bundt pan with baking spray.  Spread batter into each mini bundt about 1/3 full.  Using a spoon, spread a layer of nutella over the batter.  Top off with more batter until 1/4" from top of pan.  Using a skewer, swirl the nutella through the batter.
  4. Bake in a preheated 325* oven for 20 minutes or until a skewer inserted removes cleanly.  Let cool in pan on wire rack for 10 minutes before removing.

NOTES:

Adapted from a recipe found in Food & Wine
Created using The Recipes Generator



BundtBakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

6 comments:

  1. These baby Bundts are perfect for portion control but when they look and sound this good portion control is a mute point. It's been fun baking with you again.

    ReplyDelete
  2. These are so spongy and moist. Love them.

    ReplyDelete
  3. Wow!!! They looks perfect for my kids!!! Could you send me some of them!! haha!!! XOXO

    ReplyDelete
    Replies
    1. I would be glad to but they all seem to have disappeared LOL.

      Delete

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