Nutella® Cream Cheese Pound Cake

Name: Nutella® Cream Cheese Pound Cake
Total time: 65
Yield: 12
Ingredients: 1 ¼ cups all-purpose flour; ¾ teaspoon baking powder; ½ cup white sugar; ½ cup cream cheese, at room temperature; ½ cup full fat plain yogurt, at room temperature; 3 eggs, at room temperature; ½ teaspoon vanilla bean paste; ¾ cup chocolate-hazelnut spread (such as Nutella®)

Recipe by Buckwheat Queen from allrecipes.com

Dessert 1 Hr. 5 Mins.

Ingredients

12 servings

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1 ¼ cups all-purpose flour
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¾ teaspoon baking powder
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½ cup white sugar
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½ cup cream cheese, at room temperature

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½ cup full fat plain yogurt, at room temperature
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3 eggs, at room temperature
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½ teaspoon vanilla bean paste
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¾ cup chocolate-hazelnut spread (such as Nutella®)

Instructions

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