I have a yummy recipe for you today! It’s, again, been some time since I last posted anything, but you mamas know how busy you get being “Mama.” I was recently asked if I get to bake much anymore. The answer: I’m starting to pick back up on it some. Just this week, I made two loaves of bread (one recipe’s worth), hamburger buns, spaghetti sauce (which I used to make lasagna), baby food, and play-dough! Whoo-hoo! Okay, so you wouldn’t want to eat the play-dough, but I did have to cook it. 😀 I will post the recipe for it soon.
For today’s post, however, I have a Marble Pound Cake. I saw it on Pinterest, and you can find the original recipe here: http://www.the-baker-chick.com/2013/02/27/marble-pound-cake/. I made it for a Ladies’ Luncheon that I went to last Saturday. I may have mixed mine a bit too much because it’s not quite as pretty as the one on the above site, but it still tasted good. I came home with just a couple of slices left. Believe it or not, it’s simpler than you might think to make. It is a little time consuming, but simple. If you know how to make a checker-board pattern, you know how to make this cake.
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 3/4 cup cake flour (If you don’t have cake flour, use about 1 5/8 cups all-purpose flour and 3 tbsp. cornstarch.)
- 2 tsp. salt
- 1 cup sugar
- 3 eggs, room temperature
- 1 tsp. pure vanilla extract (or 2 tsp. imitation vanilla flavoring)
- 2/3 cup buttermilk, room temperature (or 2 tsp. white vinegar and enough milk to make 2/3 cup of liquid)
- 1/4 cup plus 1 tbsp. cocoa powder (I used Hershey’s Special Dark.)
- 1/4 cup plus 2 tbsp. boiling water
- butter or spray for loaf pan
- Preheat oven to 350-degrees. Generously spray or butter a 9×5-inch loaf pan; set aside.
- Whisk together flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy, about 5 minutes.
- Add eggs, one at a time, beating until combined after each addition and scraping the sides of the bowl as needed.
- Mix in vanilla.
- Add flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour.
- Scoop 1/3 of batter into a small bowl and set aside.
- In a separate small bowl, mix the cocoa and boiling water until smooth.
- Add cocoa mixture to the small bowl of cake batter; stir well.
- To assemble the cake – Start by creating a checkerboard pattern in the bottom of the pan by spooning dollops of each batter on opposite sides of the pan. (I did six dollops of batter, three on each side of the pan.)
- Continue to make layers with the cake batter, alternating the pattern on top of itself (chocolate on white, white on chocolate). *Note: The original recipe only does three layers of batter, but my batter was thin. I had several layers, so many I didn’t even bother counting. I just repeated the pattern over and over until I used up all the batter.
- To marblize the cake, use a knife or a skewer to swirl the batter together. Make a couple of figure 8s and run it back and forth until it is swirled and pretty.
- Bake the cake until a toothpick comes out clean, anywhere from 40-60 minutes. I needed about 55 minutes for my cake to be completely cooked.
- Transfer pan to a rack to cool about 10 minutes. Turn out cake and cool completely on the rack. Store in an airtight container for up to 3 days at room temperature.