NUTELLA® CREAM CHEESE POUND CAKE

Nutella® Cream Cheese Pound Cake image

Not your traditional pound cake, but dense and creamy just like the original. This uses cream cheese and yogurt instead of butter for a bit of tang then gets swirled with Nutella® for a rich cocoa and nutty addition. It also contains less sugar.

Provided by Buckwheat Queen

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 8

Ingredients

1 ¼ cups all-purpose flour
¾ teaspoon baking powder
½ cup white sugar
½ cup cream cheese, at room temperature
½ cup full fat plain yogurt, at room temperature
3 eggs, at room temperature
½ teaspoon vanilla bean paste
¾ cup chocolate-hazelnut spread (such as Nutella®)

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
Whisk together flour and baking powder in a bowl. Cream together sugar and cream cheese with an electric mixer until fluffy. Stir in yogurt. Add eggs one at a time, beating well after each addition. Add vanilla bean paste. Slowly add flour mixture, beating on low speed and taking care not to overmix batter.
Warm chocolate-hazelnut spread in the microwave at 360 W until warm but not bubbling, about 1 minute. Stir and check consistency. Microwave for an additional 30 seconds if necessary.
Pour 1/2 of the cake batter into the prepared loaf pan. Pour in 2/3 of chocolate-hazelnut spread in a swirl over the batter. Pour in remaining batter and swirl remaining spread over the top. Use a bamboo skewer to create more swirls by running the skewer through the batter in a circular motion. Take care not to stir the mixture, but simply create a marbled design.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Allow to cool before removing from the pan.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 28.8 g, Cholesterol 52.9 mg, Fat 9.4 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 3.2 g, Sodium 94.4 mg, Sugar 17.4 g