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Nutella® Cream Cheese Pound Cake
Nutella® Cream Cheese Pound Cake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Creamy cream cheese and yogurt pound cake swirled with decadent Nutella® for a unique and rich chocolate twist.
Ingredients:
  • 1.25 cups all-purpose flour
  • 0.75 teaspoon baking powder
  • 0.5 cup white sugar
  • 0.5 cup cream cheese, at room temperature
  • 0.5 cup full fat plain yogurt, at room temperature
  • 3 eggs, at room temperature
  • 0.5 teaspoon vanilla bean paste
  • 0.75 cup chocolate-hazelnut spread (such as Nutella®)
Instructions:
  • Preheat the oven to a toasty 325 degrees F (165 degrees C) and generously grease a 9x5-inch loaf pan.
  • In a bowl, combine flour and baking powder. Use an electric mixer to blend sugar and cream cheese until fluffy. Gently mix in yogurt. Add eggs one at a time, mixing well after each. Mix in vanilla bean paste. Gradually incorporate flour mixture on low speed, being careful not to overmix.
  • Microwave the chocolate-hazelnut spread on 360 W until warm but not bubbling, approximately 1 minute. Stir and adjust consistency. Microwave for another 30 seconds if needed.
  • - Pour half of the cake batter into the prepared loaf pan. - Drizzle two-thirds of the chocolate-hazelnut spread in a swirl over the batter. - Pour in the rest of the batter and swirl the remaining spread on top. - Use a bamboo skewer to create more swirls by gently running it through the batter in a circular motion to create a marbled design. Be careful not to overmix.
  • Bake in the oven until a toothpick comes out clean from the center, about 50 minutes. Let it cool before taking it out of the pan.

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