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Ingredients
- 1 1/2 cups all-purpose flour, plus more for dusting
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 1/4 cups sugar
- one 13-ounce jar nutella
Details
Adapted from fearlesshomemaker.com
Preparation
Step 1
preheat the oven to 325°. lightly grease + flour a 9-by-5-inch loaf pan, tapping out any excess flour.
in a glass measuring cup, lightly beat the eggs with the vanilla. in a medium bowl, whisk the 1 1/2 cups of flour with the baking powder + salt.
in a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. with the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. add the flour mixture in 3 batches, beating at low speed between additions until just 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 + 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 + 15 minutes, until a toothpick inserted in the center comes out clean. let the cake cool in the pan for 15 minutes. invert the cake onto a wire rack, turn it right side up + let cool completely, about 2 hours. cut the cake into slices + serve.
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