Dulce de Leche-Nutella Swirl Loaf Cake

There are still a few things Dan and I need to do to fully recover from our Great Beach Robbery — getting new driver’s licenses, for example — but everything is closed on Sundays, so we’ve been having a pretty lazy day so far. We slept in until the hungry meows of our kitties could no longer be ignored, fed the little beasts, and then promptly collapsed in front of the TV to catch up on all the shows we missed during vacation.

But, once we’d blown through all the eps in our DVR queue, things got real boring real fast. Sundays are just so blah. I don’t know about you, but nothing interesting ever happens to us on Sundays, and the day is mostly spent being lazy and dreading the start of the work week. As I type this, Dan is moaning “Boooo, we gotta work tomorrow! Ughhhhhhh.”

You know what’s really good for fighting the end-of-weekend blues, though? Cake. Particularly if it’s cake made with ice cream, homemade dulce de leche, and Nutella. Mmmm.

For this dulce de leche loaf cake, I found a simple vanilla loaf cake recipe online and modified it to fit my needs. Vanilla ice cream instead of chilled heavy cream; dulce de leche instead of sugar; and Nutella because if I didn’t immediately use up the rest of the jar, I was going to keep eating it by the spoonful and feel guilty. The resulting loaf was moist and sweet on the inside, with a deliciously crunchy Nutella-laced crust.

Ingredients:
– 1 cup vanilla ice cream, melted at room temperature.
– 2 large eggs
– 1 tsp vanilla
– 2/3 cup dulce de leche
– 1/2 cup Nutella
– 1-1/2 cups flour
– 2 tsp baking powder
– 1 tsp salt