Nutella Swirled Bundt Cake

Interesting note!
When, at my parents lakehouse, I decided to make a bundt cake, my mom told me her bundt pan was the AUTHENTIC bundt, and she showed me the engraving on the bottom that said "Nordic Ware". Sure enough she was right! Nordic Ware trademarked the bundt in 1950. Read all about the history of this interesting-shaped cake here.

So, I chose to do a nutella swirl cake for two reasons:

1. I LOVE nutella, duhhh.
2. I have never "swirled" a cake before

For the cake recipe, I used the tried-and-true "Basic Yellow Cake" recipe from Martha Stewart (the "other" Martha, as my mom is a Martha, too.) The recipe can be found here. Her recipe calls for one 8-inch cake (about 3 cups of batter). To fit my authentic bundt pan, I doubled her recipe, but if your pan is bigger or smaller, you should adjust accordingly. I will print the recipe doubled as I executed it.



Ingredients
2 sticks unsalted butter at room temperature
2 2/3 cups cake flour (not self rising)
2 cups sugar
2 tsp vanilla extract
4 eggs
2 tsp baking powder
pinch of salt
1 cup milk




1. Cream butter and sugar with an electric mixer. Add eggs one at a time. Add Vanilla.
2. Sift together flour, baking powder and salt
3. Add flour mixture and milk to the butter mixture in small, alternating increments


The Nutella Batter
4. Take 1 cup nutella, blend with one egg
5. Add about 1/3 or slightly less of the cake batter to the nutella mixture and blend



6. Now that you have two batters, marble them together in the bundt pan by layering them and swirling with a knife.
7. Bake at 350 for about an hour
8. Dust with confectioners sugar or, if you really want to go all the way, a thin layer of nutella :-D !!