Hazelnut Pound Cake Loaf

  • Prep 10 min
  • Total 2 hr 30 min
  • Servings 12

Ingredients

  • 2 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter or margarine, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1/2 cup milk
  • 1/2 teaspoon hazelnut extract or vanilla
  • 1/2 cup Nutella® hazelnut spread with cocoa
  • 1/4 cup chopped hazelnuts (filberts)

Steps

  • 1
    Heat oven to 350°F. Generously grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
  • 2
    In large bowl, beat butter and both sugars with electric mixer on medium speed about 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture to sugar mixture alternately with milk, beating just until smooth. Beat in extract. Pour into pan.
  • 3
    Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 30 minutes of baking. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4
    In small microwavable bowl, microwave hazelnut spread uncovered on High 20 to 30 seconds or until melted; stir. Drizzle over cake; sprinkle with hazelnuts.

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Total Fat
22g
0%
Saturated Fat
14g
0%
Sodium
256mg
0%
Total Carbohydrate
51g
0%
Dietary Fiber
1g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 2 Other Carbohydrate; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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