If you have never bought Nutella, it is a chocolate hazelnut spread that is very popular in Europe. You can usually find it in your grocery store right next to the peanut butter. This is for all my “Nutella crazy” friends. It makes one (9×5) loaf but a smaller loaf pan will do just fine also. It smells heavenly while baking!
1-1/2 cups all purpose flour, plus more for dusting
1/4 teaspoon salt
3/4 teaspoon baking powder
2 sticks unsalted butter, room temperature
1 cup sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
One 13-ounce jar Nutella
Preheat the oven to 325 degrees. Lightly grease and flour a 9×5 inch loaf pan, tapping out excess flour. In a medium bowl, whisk the 1-1/2 cups of flour with the baking powder and salt and set aside.
In a large bowl beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, add the eggs, one at a time. Add the vanilla extract. Add the flour mixture in 3 batches, beating at low speed between additions until incorporated. Continue to beat for 30 seconds longer.
Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
Bake the cake for about 1 hour and 5 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.