Apparently, there is a holiday for just about everything.  Bell Bottoms Day, Cheese Fondue Day, Zipper Day, Cow Chip Day, closely followed by Freak Out Day.  My personal favorite: Let Someone Else Clean Day.  If only I could talk the husband into that one.

I didn’t have to talk anyone into observing today’s holiday, World Nutella Day, once I starting baking this delectable Nutella Swirl Pound Cake.  The aroma from the oven was enough to make everyone a believer.

Nutella, a heavenly spread made from ground hazelnuts and cocoa, was first made in Europe, but has now gained popularity throughout the world and has thankfully made its way down to the Southern US.  And what would be a better way to use it than adding it to a buttery, rich pound cake (other than just eating it from the jar)?

The recipe for this pound cake comes from Lauren Chattman’s Cake Keeper Cakes cookbook. The cake bakes up with a dense crumb and a lovely crust on top (my favorite part of a pound cake).  I did find that I had to bake the cake a lot longer than the 1 hour and 15 minutes called for, more like 1 hour and 45 minutes.  Also, most of the Nutella sank towards the bottom of the cake resulting in really only one layer of spread.  So, the next time I make this I will just put 2/3′s of the batter in the pan, spread only one layer of Nutella over that, and then spread the other 1/3 of the batter on top.  Then I’ll give it a good swirl up and down and side to side.  Does that make sense?  I hope so, ’cause it is very important that you try this cake.

I’m here if you have any questions.

Nutella Swirl Pound Cake

adapted from Cake Keeper Cakes by Lauren Chattman

makes one 9×5 inch loaf cake

Lovingly organized by Ms Adventures in Italy and Bleeding Espresso.

With today being National Bundt Day, I have to share this wonderful Hazelnut-Espresso Coffeecake I baked from my newest cookbook, Whole Grain Baking from King Arthur Flour.  I was inspired to make this cake by Mary of The Food Librarian, who has been celebrating the Bundt for thirty days by baking a Bundt each day.  Yes, I said a Bundt each day.  Now that is some Bundt love.

So here’s my tribute to National Bundt Day and to Mary and her dedication to spreading the Bundt love.  This cake is made with a combination of all-purpose flour and whole wheat pastry flour, along with ground hazelnuts.  The result of the rich nutty taste of hazelnut mixed with espresso and chocolate chips is simply divine.  Terrific for breakfast time, snack time, and  of course dessert time.

Now get that Bundt pan out – you know you’ve got one – and make something delicious.

Hazelnut-Espresso Coffeecake

adapted from Whole Grain Baking

serves 16, makes one 10-inch tube cake

Ingredients

Cake

• 1 3/4 cups (8 3/4 ounces) whole, blanched hazelnuts
• 1 cup (4 1/4 ounces) unbleached all-purpose flour
• 2 1/4 cups (7 1/2 ounces) whole wheat pastry flour
• 1 cup (7 ounces) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup (8 ounces, 2 sticks) unsalted butter, melted
• 4 large eggs
• 3/4 cup (6 ounces) milk
• 1 to 2 tablespoons espresso powder
• 2 tablespoons (1 ounce) Frangelico liqueur or hazelnut syrup
• 1 cup (6 ounces) semi-sweet chocolate chips, or coarsely chopped chocolate

Glaze

• 1 cup (4 ounces) confectioners’ sugar
• 1 teaspoon espresso powder
• 3 tablespoons (1 1/2 ounces) warm milk or heavy cream

Directions

1. Preheat the oven to 300 degrees. Grease a decorative tube pan.
2. Spread the nuts in a single layer on a baking sheet with sides. Place in the oven to toast until golden brown and fragrant, 20 to 25 minutes. Remove the nuts from the oven and place on a rack to cool. Increase the oven temperature to 350 degrees.
3. Once the nuts have cooled to lukewarm, place them in the bowl of your food processor with the all-purpose flour. Grind the nuts, pulsing in short bursts, until they are finely chopped. Place the nut and flour mixture in a large mixing bowl.
4. Add the whole wheat pastry flour, sugar, baking powder, salt and cinnamon to the mixing bowl. Mix until well blended. Make a well in the center and add the butter, eggs, espresso power to taste and Frangelico (or hazelnut syrup). Beat on low speed until combined. Scrape the sides and bottom of the bowl (the dry ingredients will tend to stay on the bottom). Increase the mixer’s speed to medium-high and beat for approximately 1 minute, until everything is well blended. Stir in the chocolate chips.
5. Pour the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, 1 hour to 1 hour 5 minutes. Allow the cake to cool in the pan for at least 15 minutes before turning it out onto a rack to cool.
6. Place the confectioners’ sugar in a small bowl. Dissolve the espresso powder in the warm milk (or cream), and add the mixture to the sugar, stirring until smooth. Brush the glaze over the cake; repeat after the first coat has had a chance to set up.