Thursday, April 24, 2008

Marble Pound Cake

Marble cake always looks so pretty, so I've been tempted to try this recipe for a while now. Unfortunately, I've made another slightly dry cake! I tried my best to follow the directions, but the cake still turned out a bit on the dry side for me. Looks like I will have to add a bit of liquid (2 - 4 tblspns) on my attempts at pound cake. Although...I did halve the recipe, it's possible that I overbaked the cake.
~*~
Marble Pound Cake
1 cup + 2 tblspns cake flour (scooped & leveled)
1/2 tsp baking powder
1/8 tsp salt

1 stick (8 tblspns) butter, room temperature
1/2 cup sugar

2 eggs, room temperature
1/2 tsp vanilla extract
**2 - 4 tblspns milk/heavy cream/buttermilk

2 oz. bittersweet chocolate, melted & cooled

  • Melt 2 ounces of chocolate over a double-boiler & set aside to cool.
  • Preheat oven to 325F. Grease & flour baking pan (I used 8X4).
  • Whisk together, flour, baking powder & salt.
  • With a stand mixer & the paddle attachment, beat butter & sugar till light & fluffy, about 5 minutes. Scrape as you go to fully incorporate mixture.
  • With the mixer on medium, slowly add one egg at a time, beating for about 1 minute after the addition of each egg. Scraping the bowl & beaters as you go.
  • Add vanilla extract.
  • Reduce the mixer to low & slowly incorporate the flour. (**Alternate between flour & few tablespoons of milk/heavy cream, end with flour.) Do not overmix.
  • Divide the batter into half, add the melted chocolate to one portion of the batter.
  • Alternate large spoonfuls of white batter & chocolate batter into the prepared pan. Run a knife through the cake in a zigzag pattern & smooth the top.
  • Place the pan on a heavy baking sheet, & place in the middle rack of the oven to bake for 45 - 50 minutes - bake until a toothpick inserted in the center comes out clean, a few crumbs are ok. If the top gets too dark, cover slightly with a piece of parchment paper.
  • Remove the cake from the oven & allow to cool for 30 minutes.
  • Loosen cake, remove from pan & allow to cool to room temperature.
  • Tightly wrap cake to store at room temperature for a few days or freeze for longer storage.

15 comments:

Cookie baker Lynn said...

Mmmm, that looks beautiful!

rookie cookie said...

Oh my. Looks fantastic. I am guessing it is really moist and has just the right amount of chocolate. Nice work! And gorgeous, tantalizing pictures as well.

Alta said...

I love pound cake! I wonder if you substituted something like agave syrup for the sugar, or partially so, that you could 1) make it lower on the glycemic index, healthier for all of us, and 2) make it moister! In any case, I love pound cake, and this looks yummy!

Anonymous said...

It was rather interesting for me to read the blog. Thank author for it. I like such themes and anything that is connected to this matter. I would like to read more soon.

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Dan and Dee said...

have you tried using a bit of sour cream to moisten the cake?

Anonymous said...

Very nice article, exactly what I wanted to find.


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