As I struggle to make my place in the baking world, I latch on to all the success stories I find. They remind me that I can do it too, and I can follow my dreams, as long as I keep baking. Of course, most days, I seriously don't want to practice piping for obvious, frustrating reasons, but I keep baking.
This marble pound cake recipe comes from Anna Olson's new book, Back to Baking: 200 Timeless Recipes to Bake, Share, and Enjoy. Anna Olson is one of my heroes for obvious reasons: she left behind a career in banking to pursue her culinary dreams. I've watched her in awe and amazement since the beginning of her television career. I am always amazed at how easy she makes everything look, especially on her new show Bake with Anna Olson. I hope to one day be as skilled as she is, but in the meantime, I'll study and learn from her books and tv shows.
This marble loaf is very easy to make (in fact, I whipped it up by hand with a wooden spoon). It's also so moist and shockingly full of flavor: the chocolate swirl is super chocolate-y, while the vanilla part screams vanilla. This recipe yields a marble loaf that many other recipe claim to make, but few actually do. Make this recipe. Trust me. It's that good.
Marble pound cakeMakes one 9x5-inch loaf
- 260 grams (2 cups) all purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 173 grams (3/4 cup) unsalted butter, room temperature
- 200 grams (1 cup) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 160 mL (2/3 cup) full fat sour cream
- 113 grams (4 oz) dark chocolate, chopped and then melted
- Preheat the oven to 325°F. Brush a 9x5-inch loaf pan with melted butter and flour it, tapping out the excess. Set aside for later.
- Sift together the flour, baking powder, and salt into a medium bowl. Set aside for later.
- In a large bowl, cream the butter and the sugar until it is light. Add the eggs, one at a time, mixing well between each addition. Add the vanilla and mix again.
- Add the sifted dry ingredients to the batter, alternating with the sour cream.
- Scoop out half the vanilla batter into a medium bowl. Mix the melted chocolate into it.
- Dollop the vanilla and chocolate batters into the prepared pan and swirl them a little with a knife or spoon.
- Bake the loaf for about 70 minutes, or until a cake tester poked through the center comes out clean.
- Let the loaf cool for about 30 minutes before unmolding it onto a wire rack to cool completely.