Flower and Sugar

Marble Pound Cake

I recently applied to go back to graduate school (and found out recently that I was accepted!) and few of my mentors wrote letters of recommendations for me. I am always very appreciative of anyone who carves out some time to write nice thing about me and I wanted to share a token of that appreciation. For me, that means baking. I came across this marbled cake on one of the blogs I follow and immediately knew that mini versions of it would be the perfect thank you baked good.

The flavor of this cake was spot on! It has a strong butter and vanilla flavor with just a hint of nutmeg. The cake is a bit on the dense and dryer side for a cake, but typical for a pound cake. This cake is relatively easy to put together but still impressive. If you need a treat, or a thank you gift, you should give it a try!

Recipe (From Hungry Girl Por Vida)

  • 2 cups and 2 Tbsp, all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • A pinch of grated nutmeg
  • 2 sticks (1 cup) room temperature butter
  • 1 cup sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1/2 cup milk
  • 4 oz melted and cooled chocolate

Preheat oven to 325F. I used cooking spray on 4 mini loaf pans and lined the bottom and sides with parchment paper. Whisk together flour, baking powder, salt, and nutmeg. Set aside.

I would highly suggest a stand mixer for this recipe if possible, but a hand mixer would probably also work. Beat the butter for about 2 minutes until light and fluffy. Add the sugar and beat another couple minutes. Scrape the bowl as needed throughout the batter making process. Add the eggs one at a time and mix until incorporated before the next addition then mix in the vanilla. My batter looked curdled but came together in the end.

Mix in the flour mix and milk alternating, beginning and ending with the dry ingredients. Remove 1/2 of the batter in a separate bowl and mix in the melted chocolate. You should have half chocolate batter and half vanilla batter

Drop spoonfuls of batter, alternating into the loaf pans until the pan is about half full. The batter should be roughly equally divided between the 4 pans and will be 1/2 -2/3 the way full. Run a butter knife through the batter, making a zig-zag pattern, from one end of the pan to the other. Do this only once to marble, otherwise you will just mix the batters together.

Bake 35-40 minutes until the toothpick test works. Around 35 minutes I noticed my sides were golden brown but it wasn’t quite baked through per the toothpick test so I covered the loaves loosely with tin foil while the baking finished.

When they are done baking allow them to cool for 10 or so minutes before removing from the pan and allowing to cool completely. Then wrap the loaves. They can be kept at room temperature for several days.

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