Marble Pound Cake

Marble Pound Cake (2) I have an attachment to marble cake, it was one of the few things my paternal Grandma used to make. She didn’t like cooking, or baking, but she did make this cake. And puppy chow 🙂 We were always in awe of her puppy chow. Grandma, if this is all you had ever make for us, it is enough. She somehow managed to fill every grain of cereal completely with the chocolate mixture. Seriously, it was solid. We still marvel at that today, and make ridiculous suppositions as to how she managed it. None of us have figured it out. Anyway, Grandma doesn’t make anything anymore, not even the little that she used to, because she suffers from Alzheimers. So making this cake is sort of like a tribute to her. Both of my Grandfathers passed away before I could even remember them, and my other Grandma passed when I was very small. So this cake and the immortal puppy chow are ties I hold onto from the Grandma I still have left. This isn’t exactly her recipe, but it doesn’t really matter (I don’t know if she used mixes, probably she did!). The food is not as important as the people with whom we share it.

Marble Pound Cake

source: slightly adapted from  Back to Baking, Anna Olson


3/4 c. (1 1/2 sticks) unsalted butter, at room temperature

1 c. sugar

4 eggs

2 t. vanilla extract

2 c. all-purpose flour

1 1/4 t. baking powder

1/4 t. salt

2/3 c. yogurt

4 oz. bittersweet chocolate, chopped


Preheat the oven to 325 degrees F.

Grease and flour a 9×5-inch loaf pan. Beat sugar and butter until fluffy, about 2 minutes. Add the eggs one at a time. Stir in the vanilla.

In a separate bowl, sift the flour,baking powder, and salt. Add this to the butter mixture, alternating with the yogurt and blending well after each addition, starting and finishing with the flour. Scrape half of this batter into another bowl.

Melt the chocolate. Add to one of the bowls of batter and stir until blended. Dollop vanilla batter and chocolate batter in alternate spoonfuls into the pan. Use a skewer to swirl the batter.

Bake the cake for 60-70 minutes, until a tester inserted in the center of the cake comes out clean. Cook the cake for 30 minutes in the pan, then turn it out to cool completely. YIELD: 1 loaf


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