Ingredients
4large eggs,at room temperature
2tsppure vanilla extract
1½cupsall-purpose flour,(190 grams) spoon & leveled
¾tspbaking powder
½tspground cinnamon
¼tspsalt
1cupunsalted butter,(230 grams) softened to room temperature
1cupgranulated sugar,(200 grams)
¾cupNutella,warmed
Preparation
Preheat oven to 325 degrees F (163 degrees C). Spray a 9×5-inch loaf pan with nonstick spray. Set aside.
In a medium-size bowl, whisk together the eggs and vanilla extract until combined. Set aside.
In another medium-size bowl, combine the flour, baking powder, cinnamon, and salt together. Set that aside as well.
In the bowl of a stand mixer or using a handheld mixer, beat the softened butter and sugar together on medium speed until light and fluffy for about 3 minutes.
With the mixer running at low speed, add the egg/vanilla mixture and continue to beat until smooth and light in color.
With the mixer running at low speed, slowly add the dry ingredients until just combined. The batter is very thick and very sticky. Do not overmix the batter.
Spread ⅓ of the batter into a prepared loaf pan. Spread ½ of the Nutella on top. Repeat with another ⅓ of the batter and the rest of the Nutella. Top with remaining batter.
Bake the pound cake for 50 to 60 minutes. Cover with aluminum foil after 25 minutes to avoid the top and sides from browning too much.
The cake is done when a toothpick inserted in the center comes out free of cake crumbs (with some Nutella).
Allow the cake to cool completely in the pan on a wire rack before slicing and serving.
The cake stays soft, moist, and fresh when stored at room temperature for up to 6 days.
