Nutella® Cream Cheese Pound Cake

Nutella® Cream Cheese Pound Cake 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.

Ingredients

Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 50 mins

    TOTAL : 1 hr 5 mins

    SERVING : 12

    YIELD : 1 9×5-inch loaf

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×5-inch loaf pan.

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  • 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.

Per Serving: 216 calories; protein 4.8g; carbohydrates 28.8g; fat 9.4g; cholesterol 52.9mg; sodium 94.4mg.