1 ½ sticks (171 g) unsalted butter, at room temp.
1 ½ cups (300 g) sugar
1 ½ teaspoons (7.5 ml) good vanilla extract
3 large eggs, (High Altitude use 4)
3 cups (360 g) flour
1 ½ teaspoons baking powder (High Altitude use 1 ¼)
1 ½ teaspoons baking soda (High Altitude use 1)
¾ teaspoon salt
12 ounces (340 g) plain Greek yogurt
¾ cup (220 g) Nutella, warmed slightly in the microwave
confectioners’ sugar
Preheat your oven to 350 F.
Grease a 10 inch (12 cup) bundt pan, set aside.
In a bowl mix together the flour, baking powder, baking soda and salt. Set aside.
In a stand mixer with the paddle attachment cream the butter and sugar on medium speed, about 4 minutes.
Add the eggs one at a time and mix well. Don’t forget to scrape the bowl.
Add vanilla. Mix in the yogurt until well incorporated.
Slowly add the flour mixture until well combined. Don’t over mix!
Pour ⅓ of the batter into the prepared bundt pan.
Spread ½ of the warmed Nutella evenly over the batter.
Pour half of the remaining batter over the Nutella layer and spread with the left over Nutella.
Pour the rest off the batter in the pan. Swirl the batter evenly with a knife.
Bake for 45-60 minutes or until a wooden skewer inserted in the cake comes out clean.
Let cool in the pan and dust lightly with confectioners before serving. Enjoy!