Joan’s on Third Nutella Pound Cake

Makes 1 loaf
Inspired by Joan’s on Third

1 1/2 cups flour
4 large eggs, room temperature
2 teaspoons vanilla extract
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella

Preheat oven to 325 F.  Lightly grease and flour a 9 x 5 inch loaf pan and set aside.

Mix flour, baking powder and salt together in a bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until light and fluffy.  Scrape down the bowl, lower speed to medium and add in the eggs and vanilla until fully incorporated.  In 3 batches, add in the flour mixture, mixing at low speed after each addition until just blended.

Spread 1/3 of the batter in the pan, then spread 1/3 of the Nutella on top.  Repeat with another third of the batter and another 1/3 of the Nutella.  Top with the remaining batter and Nutella and lightly swirl the Nutella and batter together with a knife.

Bake until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.  Allow the cake cool in the pan for 15 minutes.  Remove cake from pan and allow to cool completely on a wire rack for about 2 hours.  Store well wrapped at room temperature.