Nutella Swirl Cream Cheese Pound Cake

Ingredients:

無鹽牛油　------50g
低筋麵粉　------190g
糖　　　　------100g
鹽　　　　------¼tsp
蛋　　　　------2隻
梳打粉　　 ------ 1tsp
鮮奶　　　------2tbs
Cream Chees------10g
雲呢拿油　------1tsp
Nutella　　------100g

Directions:
1) Line the loaf pan with parchment paper. Preheat the oven to 180C (350F).
2) Place cream cheese and butter in a bowl. Mix with an electric mixer until creamy.
3) Add granulated sugar, then mix with an electric mixer for about 3 minutes until light and fluffy.
4) Add beaten eggs 1/3 at a time, and mix well with an electric mixer until fluffy incorporated.
5) Mix in a few drops of vanilla extract if you like.
6) Sift in cake flour and baking powder, then mix with a spatula until just incorporated.
7) In a different bowl, place nutella and milk, then mix well. Then add 1/4 of the batter (6.) and mix well.
8) Add the nutella batter back into the cream cheese batter, then cut through the batter for 3 times to lightly swirl. *DO NOT overmix
9) Pour the batter into the pan and smooth the top. Drop the pan lightly on the counter for 2-3 times to raise the air bubbles out of the batter. Use the spatula to cut an incision lengthwise down middle of cake to prevent unwanted cracks on the surface. Sprinkle with some almond slices if you like. Bake at 180C (350F) for about 45 minutes. *Cover the cake with aluminum foil if it starts to brown too much.
10) Check for doneness with a fresh skewer. Remove the cake from the pan and place it on a wire rack to cool.