Marbled Pound Cake Recipe
Ingredients
| Unsalted butter | 1/3 Cup (16 tbs) | |
| 3 Tbsp. vegetable oil, preferably canola oil | ||
| Cake flour | 3 1/2 Cup (16 tbs), sifted | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 2 cups plus 2 Tbsp. sugar | ||
| Egg | 1 Large | |
| Egg whites | 2 Large | |
| 3/4 cup nonfat plain yogurt | ||
| Skim milk | 1/4 Cup (16 tbs) | |
| Pure vanilla extract | 1 Tablespoon | |
| Pure almond extract | 2 Drop | |
| 2 1/2 Tbsp. unsweetened cocoa powder, preferably Dutch-processed | ||
Directions
Preheat oven to 350 degrees F.
Coat a 12-cup tube pan or Bundt pan with nonstick cooking spray.
Dust pan with flour, tapping out excess.
In a small heavy saucepan, melt butter over low heat.
Cook, swirling the pan, for 5 minutes, until butter is nutty brown.
Immediately remove from heat and pour into a metal bowl or cup.
Add oil.
Freeze butter mixture until firm but not hard, about 15 minutes.
Sift together flour, baking powder and salt onto wax paper.
In a large mixing bowl, combine butter mixture, sugar, egg and egg whites; beat with an electric mixer on medium speed until very light and well blended, about 4 minutes.
Beat in vanilla and almond extracts.
With mixer on low speed, beat in half of dry ingredients just until incorporated.
Beat in yogurt and milk, then remaining dry ingredients just until smoothly incorporated; do not overbeat.
Place cocoa in a medium-sized bowl.
Pour 3 tbsp very hot tap water over cocoa, stirring until completely smooth.
Measure out 1 1/4 cups batter.
Slowly stir batter into cocoa mixture.
Pour half of vanilla batter into pan.
Spoon cocoa batter over vanilla batter, forming pools on surface.
Top with pools of remaining vanilla batter.
Using a table knife held vertically, swirl it deeply through batters to create marbling, as desired.
Rap pan sharply on counter several times to eliminate air pockets.
Bake for 50 to 65 minutes, or until a toothpick inserted in the thickest part comes out clean and top springs back when lightly pressed.
Transfer pan to wire rack and let stand until cake is completely cooled, at least 2 hours.
Run a knife around pan sides, under edge of cake and around center tube to loosen cake.
Rap pan sharply against counter several times to loosen completely.
Then invert cake to remove from pan, turning the cake over to show its most attractive marbled side.
Place on a platter.
It is best if allowed to mellow at least 8 hours before serving.
Coat a 12-cup tube pan or Bundt pan with nonstick cooking spray.
Dust pan with flour, tapping out excess.
In a small heavy saucepan, melt butter over low heat.
Cook, swirling the pan, for 5 minutes, until butter is nutty brown.
Immediately remove from heat and pour into a metal bowl or cup.
Add oil.
Freeze butter mixture until firm but not hard, about 15 minutes.
Sift together flour, baking powder and salt onto wax paper.
In a large mixing bowl, combine butter mixture, sugar, egg and egg whites; beat with an electric mixer on medium speed until very light and well blended, about 4 minutes.
Beat in vanilla and almond extracts.
With mixer on low speed, beat in half of dry ingredients just until incorporated.
Beat in yogurt and milk, then remaining dry ingredients just until smoothly incorporated; do not overbeat.
Place cocoa in a medium-sized bowl.
Pour 3 tbsp very hot tap water over cocoa, stirring until completely smooth.
Measure out 1 1/4 cups batter.
Slowly stir batter into cocoa mixture.
Pour half of vanilla batter into pan.
Spoon cocoa batter over vanilla batter, forming pools on surface.
Top with pools of remaining vanilla batter.
Using a table knife held vertically, swirl it deeply through batters to create marbling, as desired.
Rap pan sharply on counter several times to eliminate air pockets.
Bake for 50 to 65 minutes, or until a toothpick inserted in the thickest part comes out clean and top springs back when lightly pressed.
Transfer pan to wire rack and let stand until cake is completely cooled, at least 2 hours.
Run a knife around pan sides, under edge of cake and around center tube to loosen cake.
Rap pan sharply against counter several times to loosen completely.
Then invert cake to remove from pan, turning the cake over to show its most attractive marbled side.
Place on a platter.
It is best if allowed to mellow at least 8 hours before serving.
Chef
