Streusel:
2 T. all-purpose flour
2 T. light brown sugar
1 pinch kosher salt
2 T. cold unsalted butter, cubed
1/2 c. toasted chopped hazelnuts
Cake:
Cooking spray
Parchment paper
2-1/4 c. all-purpose flour
2 t. baking powder
1/2 t. kosher salt
1/2 c. (1 stick) unsalted butter, softened
1-1/2 c. granulated sugar
2 large eggs
2 t. pure vanilla extract
2/3 c. whole milk
1/3 c. hazelnut-chocolate spread (such as Nutella)
2 T. unsweetened cocoa powder
1 T. warm water
Aluminum foil
To make the streusel, whisk flour, sugar, and salt in a bowl. With fingers or a fork, work butter into mixture until crumbly. Stir in chopped hazelnuts and set aside.
Preheat oven to 350 degrees. Coat a 9 x 5" loaf pan with cooking spray. Line pan with parchment paper, leaving a few inches of overhang on long sides. Coat parchment with cooking spray.
Combine flour, baking powder, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
With mixer on low, add half of flour mixture to butter mixture. Then add half of milk, beating until just combined. Repeat with remaining flour mixture and milk.
Transfer half of batter to empty flour mixture bowl. Add hazelnut-chocolate spread, cocoa powder, and water. Stir until combined.
Place 1/4-c. scoops of batter into prepared pan, alternating chocolate and vanilla. Use a knife to spread each scoop of batter to edges of pan. Gently run knife through batter lengthwise a few times to swirl.
Bake until puffed and top is set, about 40 minutes. Sprinkle with streusel. Continue baking until a toothpick inserted in center comes out clean, 20-25 minutes. (Cover with aluminum foil during final 10 minutes to prevent excess browning.) Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely before slicing, about 1 hour.
Makes 1 loaf (about 10 slices).
Adapted from Real Simple magazine, Sept. 2023, p. 136.
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