Chocolate Hazelnut Swirl Pound Cake with Jif Spread

I have made this basic yogurt pound cake a few times and I really enjoy it the next day after it has had time to set for awhile.  I enjoyed it with raspberry jelly more then strawberry because the flavor was more rich so I decided to try it with the Jif Chocolate Hazelnut Spread that I got at Harris Teeter.

I was excited to get a few during the last sale for $0.73 but this sale, I got six for free!!!  I was super excited so I started using those two that I was holding on to for a special occasion.  In case you have never had this before, it is like liquid spreadable chocolate with a great taste of hazelnuts.  It is good to eat on a spoon (which I did) or in a few of my favorite recipes:  Nutella Oat Breakfast Cookies and Nutella Chocolate Chip Brownies.  I gathered all of my ingredients and I was ready to go.

I put the butter and the sugar in the bowl to cream.

Then, I used the electric mixer to cream the butter and sugar.

I added the egg to the mix which always fluffs up the butter.

With the vanilla added, it is getting to be a lot more liquid.

I thought that it was starting to look like icing at this point.  What do you think?

Then come the dry ingredients.

Which are mixing alternately with the yogurt to get the final batter.

I spread half (or a little more than half) of the batter in the pan because the toppings tend to fall when cooking so best to have more of the bread below or else you end up with the topping stuck to the pan.

Then, spread the Jif Chocolate Spread across the top as evenly as you can but don't worry because it will spread out a little more when baking.

Add the additional batter to the top and spread to cover.  Try to make sure it gets edge to edge but as long as it gets over the chocolate, you are all set.

Bake in the oven for around 50 minute until it is done in the center.  I might have taken this one out a little early because it started to sink in the middle a little but it was still good even if it was a little undercooked on the bottom.

When you cut into the bread, you get a nice chocolate center to enjoy.

I hope that you try this recipe and see if it isn't a great treat by itself or with some whipped cream or berries on top.  We ate it all plain but I am sure that you will enjoy it too!!!

Chocolate Hazelnut Swirl Pound Cake

1/4 c. unsalted butter, softened

3/4 c. sugar

1 egg

1 egg white

1 tsp. vanilla extract

1 tsp. imitation lemon extract (or zest of 1 lemon), opt.

3/4 c. Greek yogurt (if you use lemon or vanilla yogurt you can leave out the extract)

1 1/2 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda 

1/8 tsp. salt

1/3 c. Jif Chocolate Hazelnut Spread or Nutella

  


Preheat oven to 350 degrees.  In a medium bowl, cream together the butter and sugar.  Add the egg, egg white, vanilla and lemon extract and mix until well blended.   Combine the flour, baking powder, baking soda and salt.  Add dry ingredients and Greek yogurt alternately to the batter, starting and ending with dry and mix until just combined.

Spread a little more than half of the batter into a 9x5-inch loaf pan.  Top with chocolate spread, leaving a small border around the edge.  Do no swirl the spread.  Top with remaining batter and carefully spread out evenly.  Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes, then invert to a wire rack and cool completely.

Make sure you check out the original recipe on Eat Cake for Dinner because she puts a glaze on hers that looks amazing with her strawberry bread!