1/2 cup full fat plain yogurt, at room temperature
3 eaches eggs, at room temperature
1/2 teaspoon vanilla bean paste
3/4 cup chocolate-hazelnut spread (such as Nutella)
Directions
preheat the oven to 325 degrees F (165 degrees C)
Whisk together flour and baking powder in a bowl. cream together sugar and cream and cheese with an electric mixer until fluffy. Stir in yogurt. Add eggs one at a time, beating well after each addition. Vanilla been paste. Slowly add flour mixture, beating on low speed and taking care not to overmix batter.
Warm choclate-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 2/3 of choclate hazelnut spread in a swirl over the batter. Pour in remaining batter and swirl remaining spread over the top. Use a bamboo skewer to ceate more swirls by running the skewer through the batter in a circular motion. Take care not stir the mixture, but simply create a marbled design.
Baked 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.