Nutella® Cream Cheese Pound Cake

• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 cup white sugar
• 1/2 cup cream cheese, at room temperature
• 1/2 cup full fat plain yogurt, at room temperature
• 3 eggs, at room temperature
• 1/2 teaspoon vanilla bean paste
• 3/4 cup chocolate-hazelnut spread (such as Nutella(R))

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
2. 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. 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. 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. 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.

flour, baking powder, white sugar, cream cheese, yogurt, eggs, vanilla bean paste, chocolatehazelnut

Taken from www.allrecipes.com/recipe/268910/nutella-cream-cheese-pound-cake/ (may not work)