Brown Sugar~Nutella Ribbon Pound Cake & November's Give-Away

I love Thanksgiving--it's not only a day to remember those valiant women and men who came ahead of us and forged a nation, but a day of celebrating with our families and friends around a table laden with food.  I looked forward to rising early with my mother and beginning the preparation; stuffing was made, the turkey was cleaned, seasoned, and stuffed, the good china was taken out of corner cupboard and wiped off, then the table was set, and lots of desserts.  All good memories.

I miss those days of the big family gatherings, but I still make the big meal (sans the turkey) and enjoy taking favorites from my childhood and giving them a "new look."  Mom made a black walnut pound cake and I remember peeling the thick green skins and trying to crack the hard shells to get enough nuts for this dessert.  Here, in the Pacific Northwest, hazelnuts are my choice for a unique taste, along with Nutella, which is a hazelnut spread with cocoa added, but hey, feel free to make this Brown Sugar Pound Cake yours with the choice of nuts you love.

Brown Sugar~Nutella Ribbon Pound Cake

1 1/2 cups (3 sticks) unsalted butter, at room temperature

2 cups firmly packed light brown sugar

1 cup granulated sugar

2 T molasses

5 large eggs

2 tsp. vanilla extract

3 1/4 cups King Arthur all-purpose flour

1/4 tsp. baking powder

1/2 tsp. salt

1 cup milk

1 cup chopped hazelnuts (or your favorite)

2/3 to 3/4 cup Nutella to make the ribbon center

Do not preheat oven! Spray a 12-cup Bundt cake pan with a non-stick baking spray.

In a stand mixer, using the paddle attachment, cream the butter thoroughly.  Add the sugars, molasses and vanilla extract and beat to combine.  Add the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl as needed.  Beat on medium for 5 minutes until the batter is light and fluffy.

Add the dry ingredients and the milk and mix on low until combined.  Add the nuts and mix 1 minute more.

Spoon half the batter into the prepared pan.

Use a teaspoon to spoon the Nutella over the batter, keeping it in the center, clear of the sides and "tube".

Lastly, spoon the remaining batter over top and place in the oven.  Set the temperature to 325F-degrees and the timer for 70 to 75 minutes.

Use a skewer to test for doneness.

Allow to cool in the pan 5 to 7 minutes, then invert on your serving tray.  When the cake is cooled completely, I dusted it with some confectioners' sugar; keeping it simple.  Enjoy!

Now, this month's apron is finally here.  The colors I chose reminds me of the Bittersweet branches Kelly and I would go into the woods and cut when we lived in Massachusetts and Connecticut to decorate the house for Thanksgiving.  Unfortunately, we don't have Bittersweet here in Washington, but these colors are still my favorite for the holiday.

By commenting on the posts this month, you will be eligible to win this apron...and I do mail anywhere--including international!  Thank you for stopping by--I'd love to hear about your memorable Thanksgivings. XOXO