*Room temperature, remove from the fridge 30-45 minutes before using.
EXTRAS
2-3tablespoonspowdered/icing sugar
Instructions
Pre-heat oven 350F (180C). Grease and flour an 8 1/2 inch (20-22 cm) bundt pan.
In a medium bowl whisk together the flour, baking powder and salt.
In the mixing bowl beat the eggs, yolk, vanilla and sugar until light fluffy about 3-4 minutes, gradually add the melted cooled butter while beating. Then alternately add the dry ingredients and milk, beating until smooth.
Pour half the mixture in the prepared bundt pan, drizzle the hazelnut cream on top and cover with remaining batter. Bake for about 30-35 minutes or until toothpick comes out clean. Let cool before dusting with powdered sugar if desired. Enjoy!
Notes
If you don't have cake or pastry flour then you can make your own,for every cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Be sure to sift them together to remove any lumps.