Nutella Cream Cheese Pound Cake Recipe

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

1. Preheat your oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan thoroughly.
2. In a bowl, whisk together the flour and baking powder. In a separate bowl, cream together the sugar and cream cheese with an electric mixer until light and fluffy. Stir in the yogurt. Add the eggs one at a time, beating well after each addition. Stir in the vanilla bean paste. Gradually add the flour mixture, beating on low speed until just combined, being careful not to overmix.
3. Warm the chocolate-hazelnut spread in the microwave at 360 W until it is warm and easily pourable, approximately 1 minute. Stir and check the consistency. If needed, microwave for an additional 30 seconds.
4. Pour half of the cake batter into the prepared loaf pan. Drizzle 2/3 of the chocolate-hazelnut spread over the batter in a swirling pattern. Pour the remaining batter over the spread, and then swirl the remaining spread on top. Use a bamboo skewer to create a marbled effect by gently running it through the batter in a circular motion, being careful not to overmix.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Let the cake cool completely before removing it from the pan.

Nutrition

• Calories: 216 kcal
• Fat Content: 9 g
• Fiber Content: 0 g
• Sugar Content: 17 g
• Sodium Content: 94 mg
• Protein Content: 5 g
• Cholesterol Content: 53 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g