Preheat the oven to 350°. Grease the Bundt pan and a loaf pan (this additional pan will be explained in the instructions)
In a bowl, combine flour and salt. Set aside.
In a mixing bowl, cream butter and sugar until light and fluffy. Add vanilla extract then the eggs one at a time. Gradually beat in the flour mixture, alternating with the milk, until everything is incorporated.
Pour half of the mixture into the greased bundt pan.
Spread 1/2 cup of Hazelnut on top.
Pour the remaining batter then top with more hazelnut.
Using the butter knife, gently stir the whole thing to incorporate the hazelnut with the batter. Don’t be afraid to go all the way to the bottom. Now as you can see in the picture, the batter is almost overflowing which is not a good thing. This is where the extra loaf pan came in handy. I realized that the bundt pan is filled to the top so I decided to scoop some of the batter to transfer into the loaf pan. I scooped out about 3 cups I think.
Stick both bundt and loaf pans in the oven and bake for 70 minutes or until a toothpick comes out clean when you test the pound cake.
