Via Dorie Greenspan: Baking from my Home to Yours - adapted by Isabelle
240 g (2 cups) all-purpose flour
100 g (1 cup) ground pecans
5 ml (1 teaspoon) baking powder
5 ml (1 teaspoon) salt
200 g (1 cup - 2 sticks) butter, at room temperature
300 g (1 1/2 cups) sugar
4 eggs
10 ml (2 teasppons) pure vanilla extract
200 ml (1 cup) milk
200 g (1 cup) Nutella
Preheat the oven at 350°F (180°C).
Butter a 23 cm (9 inch) Bundt pan or 2 loaf pan.
Wisk together the flour, the ground pecans, baking powder and salt.
Working with a stand mixer with a paddle attachment, beat the butter and the sugar at medium speed for about 3 minutes.
Beat in the eggs one by one, beating well after each addition.
Beat in the vanilla.
Reduce the speed to low and add the dry ingredients and the milk alternately.
Scrape half the batter into the pan and top with the Nutella.
Cover the Nutella with the leftover batter.
Bake for 60 to 70 minutes, or until a knife inserted into the center of the cake come out clean.
Transfer the cake to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on the rack.
Bon Appétit!