Cream Cheese Chocolate Pound Cake...*

 

Ingredients

° 1¼ cup all-purpose flour

° ¾ teaspoon baking powder

° ½ cup white sugar

° ½ c cream cheese

° ½ cup full-fat plain yogurt, at room temperature

° 3 eggs, at room temperature

° ½ tsp vanilla bean paste

° ¾ cup chocolate-hazelnut spread (such as Nutella®)

*Step by step

Preheat oven 325 degrees F (165 degrees C). Grease a 9 x 5 inch loaf pan.

Blending flour and baking powder in bowl. Beat together sugar and cream cheese with an electric mixer until fluffy. Stir in the yogurt. Adding eggs one at a time, beating well after every addition. Adding vanilla bean paste. Slowly add the flour mixture, beating on low speed and being careful not to overmix the batter.

Heat the chocolate-hazelnut spread in the microwave at 360 W until hot but not bubbling, about 1 minute. Stir and check the consistency. Microwave for an additional 30 seconds if needed.

Pour 1/2 of the cake batter into the prepared loaf pan. Swirl 2/3 of the chocolate-hazelnut spread over the dough. Pour the rest of the batter and swirl the rest spread over the top. Use a bamboo skewer to create more swirls by passing the skewer through the batter in a circular motion. Be careful not to stir the mixture, just create a marbled pattern.

Bake in preheated oven until toothpick inserted in center comes out clean, about 50 minutes. Let cool before unmolding.

Enjoy !