1 1/2 c flour
4 eggs, room temperature
2 t vanilla extract
3/4 t baking powder
1/4 t salt
1 c butter, softened
1 1/4 c sugar
13 ounce jar Nutella
In a bowl lightly beat eggs and vanilla together. In another bowl, mix together the flour, baking powder and salt.
In a bowl beat the butter and sugar until fluffy. With mixer on medium-low speed, gradually beat in egg mixture. On low speed slowly add flour mixture in 3 batches, beating at low speed between additions. Continue to beat for 30 seconds.
Pour 1/3 of the batter into a greased and floured 9×5 inch loaf pan, spread half of the Nutella on top, another layer of batter, the remaining Nutella, then the rest of the batter. With a butter knife lightly swirl the Nutella into the batter. Do not overmix.
Bake at 325 degrees for 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let cake cool in pan for 15 minutes. Remove cake from pan to wire rack and cool completely.
If desired serve with whipped cream or vanilla ice cream.
