It’s not your typical pound cake, but it is still dense and creamy. Instead of butter, this uses cream cheese and yogurt to lend a little acidity and Nutella® to add rich, nutty, chocolate flavor. It also has less sugar in it.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 9×5-inch loaf |
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®)
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×5-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.
Nutrition Facts
| Calories | 216 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 94 mg |
| Sugars | 17 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I turned out pretty good. It is rich. The only thing I did differently was add about a 1/4 of a stick of butter. Some other reviews said theirs were dry and I thought maybe a little butter might help?? It probably added to the richness. Mine was not quite as pretty as her cake is. It was the first cake I have ever baked.
there was another review which I agree with in regards to the bread itself was a little on the dry side, the bread itself is flavorful, I would probably try adding additional cream cheese or yogurt to increase moistness
I made this pound cake as part of a breakfast menu. It wasn’t bad, but I felt it was a bit on the dry side, especially the Nutella. I followed the recipe as described.
I substituted so much for ingredients I didn’t have that I can’t give less than 5 stars for my mess, but since no one else had reviewed it I felt I should say something. I ran out of AP flour so I used 3/4 C AP and 1T coconut flour. With the coconut flour, I should have used an extra egg but I only brought 3 to room temp so I added 2T of milk. No Nutella, so I mixed shaved dark choc with peanut butter melted in Microwave. I also added 1/4 tsp salt to batter and a dash to swirl. I found the 4 oz vanilla yogurt cup I used was not quite 1/2 c liquid measure, so I added 1T from another container. In the end my center/bottom of loaf was dense like it had fallen. I probably overmixed the batter after adding the flour and maybe a 4th egg vs milk would have worked better with the coconut flour. The corners of the loaf with no choc swirl had a good texture and a tangy good taste, so I think it would have been great if I had truly followed the recipe.