Baking Woes

I attempted to make Nutella-Swirl Pound Cake last night. Sounds delectable, right? The baking process went fairly well, and my final product should have turned out something like this lovely picture....Instead, somehow during baking the dense Nutella "swirl" did not stay swirled throughout the batter, and instead sank to the bottom. Thus leaving me with a pound cake with Nutella crust. Yes, you heard me write, Nutella crust. Despite my efforts to Pam the dish, the Nutella really stuck on good to the glass baking dish. Not quite what I was going for. While it still tastes fine, the presentation is less than desirable. I even toyed with including a picture of the final product, but it's just too sad. Despite my efforts to Pam the dish, the Nutella really stuck on good to the glass baking dish.

Bummer, huh? So I ask fellow bakers, any suggestions for how to keep the Nutella swirl intact?
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