Not your traditional pound cake, but dense and creamy just the same. This uses cream cheese and yogurt instead of butter and gets swirled with Nutella® for a rich chocolate flavor.
Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
216 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Ingredients
3 eggs, at room temperature
0.5 cup white sugar
1.25 cups all-purpose flour
0.75 teaspoon baking powder
0.75 cup chocolate-hazelnut spread (such as Nutella®)
0.5 teaspoon vanilla bean paste
0.5 cup cream cheese, at room temperature
0.5 cup full fat plain yogurt, at room temperature
