Name: Nutella® Cream Cheese Pound Cake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: All-purpose flour - 1 ¼ cups; Baking powder - ¾ teaspoon; White sugar - ½ cup; Cream cheese, at room temperature - ½ cup; Full fat plain yogurt, at room temperature - ½ cup; Eggs, at room temperature - 3; Vanilla bean paste - ½ teaspoon; Chocolate-hazelnut spread (such as Nutella®) - ¾ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Nutella® Cream Cheese Pound Cake

1. All-purpose flour - 1 ¼ cups

2. Baking powder - ¾ teaspoon

3. White sugar - ½ cup

4. Cream cheese, at room temperature - ½ cup

5. Full fat plain yogurt, at room temperature - ½ cup

6. Eggs, at room temperature - 3

7. Vanilla bean paste - ½ teaspoon

8. Chocolate-hazelnut spread (such as Nutella®) - ¾ cup

How to cook deliciously - Nutella® Cream Cheese Pound Cake

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.