Main menu

Pages

Marble Pound Cake Recipe

 

Marble Pound Cake Recipe


Marble Pound Cake Recipe


A moist and delicious pound cake that is incredibly versatile. Enjoy it plain with your coffee or paired with ice cream or fruit.  


Ingredients


• 2 ¼ cups plus 1 tablespoon all-purpose flour

• 1 ¼ teaspoons baking powder

• ½ teaspoon salt

• 5 large eggs room temperature

• 1 ½ teaspoons vanilla extract

• 1 ¼ cups butter flavored vegetable shortening

• 1 ½ cups granulated sugar

• ⅔ cup milk

• 1 ½ teaspoons caramel extract

• 2 teaspoons espresso powder

• 1 tablespoon milk

• 3 tablespoons unsweetened cocoa powder I use Whole Foods 365 fair trade brand

• 3 ounces about ½ cup + 1 tablespoon finely chopped semisweet chocolate


Instructions


• Preheat the oven to 325° F. Coat the 4 cavities of a mini loaf pan with nonstick spray then line each loaf cavity with two strips of parchment paper long enough for overhang in each direction.

• In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

• In a medium bowl, lightly beat together the eggs and vanilla. Set aside.

• In the bowl of an electric mixer, cream the shortening and sugar for about 4 minutes, until light and fluffy.

• While the mixer continues beating, slowly add the egg mixture.

• Alternate adding the flour mixture and the milk, beating until a smooth batter forms.

• In a medium bowl, combine 2 cups of the batter with the caramel extract.

• Mix together the espresso powder and milk in small bowl.

• For the chocolate cake batter, stir the espresso mixture, chopped chocolate, and cocoa into the remaining batter.

• Add dollops of batter to the prepared pan, alternating flavors, in three layers, to about ½ inch from the rim. (Use any remaining batter to make 1-2 cupcakes.)

• Tap the pan on the counter to even out the batter and remove air bubbles.

• Use a butter knife to swirl the dough in an “S” shape.

• Tap the pan on the counter again to even out the batter and remove air bubbles.

• Bake for about 35-40 minutes, until a toothpick or cake tester inserted in the center comes out clean. (Cupcakes bake in 15-20 minutes)

• Remove from the oven and cool for 10 minutes. Use the parchment strips to lift the mini loaves from the pan and cool completely on a wire cooling rack.

Notes

• Lining each pan cavity with parchment paper strips ensures that each loaf comes out of the pan easily and without tearing.

• Do not substitute butter for the shortening in this recipe. As mentioned, the shortening makes these loaves more heat resistant. Also, loaves made with shortening stay moist and fresh much longer than loaves made with butter.

• In order for the batter to rise properly to a rounded topped loaf, be sure to fill the pans only up to ½” from the top. Overfilling will cause the batter to rise up too far and flatten.

• When making 4 mini loaves, there will be a small amount of batter left over. Use the extra batter to bake 1-2 cupcakes.  I like having the cupcakes to sample, before I send the loaves off in care packages!

• Chocolate marble loaf cake freezes well. Wrap each loaf in plastic wrap, then freeze inside a freezer weight ziplock bag for up to one month.

• There is enough batter for 4 mini loaves plus 1-2 cupcakes, two regular sized 9” loaves, or one 10 cup bundt cake.

• Leave out the caramel extract for Chocolate Vanilla Marble Cake, or use a flavoring of your choice in the light batter.

Packing tips

When completely cool, wrap the loaves in plastic wrap and store in a plastic storage container or freezer weight ziplock bag at room temperature for up to 1 week. For longer shipping times, vacuum sealing is recommended.

Comments

- Advertisement -