My friend’s daughter in law gave me this recipe and she writes a blog called Fast and Gourmet, which I highly recommend for some quick and easy cooking ideas and recipes. I had heard how wonderful this cake was and when I heard Nutella I said to myself how bad can anything be with 1 jar of Nutella in it? I love the stuff , it’s just the most yummy second only to peanut butter. This was a pretty easy recipe and just follow the directions and you should be fine. I have to admit while making this recipe I couldn’t stop eating the Nutella. Don’t make this recipe if you’re hungry or have a big sweet tooth, as I had both the day I made it. Next time I make it after lunch on a full stomach and leave the Nutella alone, it gives all new meaning to licking the spoon. I used a glass pyrex loaf pan and it was perfect. This cake will be a staple in my house from now on, thanks Yana so much.
2 sticks unsalted butter at room temperature ( softened)
1 1/4 cup sugar
4 large eggs at room temperature ( *see trick for quickly bringing eggs to room temperature on my blog under Eggs)
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 13 ounce jar of Nutella ( star of the show)
Preheat oven to 325 degrees, grease and flour a 9 x 5 loaf pan . Lightly beat the eggs with the vanilla in a bowl. Mix flour, salt and baking powder* in another bowl. Using electric mixer, beat the softened butter and sugar at medium speed until fluffy. Gradually add the eggs and vanilla mixture till well incorporated . Add flour mixture in 3 batches at low speed until just incorporated, and mix for about 30 seconds.
Spread 1/3 of mixture in your loaf pan, then spread 1/3 of Nutella, continue with another layer of batter, another layer of Nutella and the last layer of batter. Top with remaining Nutella dropping in dollops over the top and swirl the nutella with a knife or a toothpick, do not over mix.
Bake for 1 hour and 15 minutes until cake tester comes out clean, cool for at least 15 minutes before removing from pan, I let it sit for a few hours before removing.
* make sure all expiration dates are not expired on flour, baking powder etc. This will certainly ruin your cakes and be very upsetting. Before baking check dates, and get fresh new baking supplies.