Searching for inspiration, I asked V what his favorite kind of cake would be. “Vanilla and chocolate mixed mommy”. And so began my search for the perfect marble pound cake recipe. I started with a base recipe from culinary school and my fancy bundt pan. The result? A cake that was way too buttery and not in a good way.
I sometimes wonder if over buttering the pan ruins the flavor of cakes too. Unfortunately, I see no way out of over buttering this particular bundt pan because there are so many nooks in it. Bottom line, I did not love this cake. Even V only took a bite or two and S tunneled out the inside only because the outer part of the cake just wasn’t very good.So I decided to try it again and this time stayed away from the pretty bundt pan. After much research, I came up with a recipe using less butter and incorporated some orange zest to enhance the flavor. This cake was much better and V ate the whole slice!Taking photos with V around can be quite a challenge. Sometimes it’s just easier to do as he says. So if the superheroes need their picture taken too then a superhero shot it is!
Recipe (makes an 8 1/2 by 4 1/2 loaf pan)
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
2/3 cup unsalted butter
1 cup sugar
1 Tbs vanilla
zest of one orange
1/3 cup buttermilk
112 g bittersweet chocolate, melted
Butter a loaf pan and line it with parchment paper. Sift the flour, baking powder, and salt together in a bowl and set aside. In an electric mixer beat the butter and sugar until light and fluffy. Mix in the zest and vanilla. On a lower speed, add the eggs one at a time until fully incorporated. Add the dry ingredients and buttermilk in three additions alternating between the two. Mix until just combined.
Set aside two thirds of your batter and mix the melted chocolate into the remaining third. (I weigh my mixing bowl empty and with the batter so I can calculate exactly how much to take out.) Make a checker board pattern by spooning in your two batters on the bottom of your loaf pan. Layer another pattern on top and alternate the batters so chocolate is on top of vanilla and vice versa. Using a butter knife, swirl the batters once in each direction. Do not over swirl or your cake will not look marbled. Bake at 350 °F for 50-60 minutes or until the a skewer inserted into the center comes out clean. Let the cake cool slightly and remove from the pan.