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Marble Pound Cake

 

39

Yield

1

cake

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

cup butter, unsalted
3 tablespoons vegetable oil
3 ½ cups cake flour
sifted
1 ½ teaspoons baking powder
½ teaspoon salt
2 cups sugar
divided with 2 tablespoons
1 large eggs
2 large egg whites
1 tablespoon vanilla extract
2 almond extract
*
¾ cup yogurt, plain
non fat
¼ cup milk, skim
2 ½ tablespoons cocoa powder
unsweetened

Directions

Preheat oven to 350℉ (180℃).

Coat a 12-cup tube pan with nonstick cooking spray.

If pan does not have removable bottom, insert a ring of wax paper cut to fit pan bottom.

Dust pan with flour, tapping out excess.

In a small heavy saucepan, melt butter over medium heat; cook gently until butter is just nutty brown, 3 to 5 minutes.

Immediately remove from burner.

Transfer butter to a small metal bowl and add oil.

Freeze butter-oil 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 the butter-oil mixture, sugar, whole egg and egg whites; beat with an electric mixer on medium speed until very light and well blended, about 4 minutes.

Blend in vanilla and almond extracts.

With the mixer on low speed, beat in half of the 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 tablespoons very hot water over cocoa, stirring until completely smooth.

Measure out 1¼ cups cake batter.

Slowly stir butter into pan.

Spoon cocoa batter over vanilla batter, forming pools on surface.

Top with pools of remaining vanilla batter.

Rum a table knife deeply through batters to create marbling.

Rap pan sharply on counter several times to eliminate air pockets produced by marbling.

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 cool.

Run a knife around pan sides and around center tube to loosen cake.

Transfer to a cake plate.

Serves 16.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 346g (12.2 oz)
Amount per Serving
Calories 111724% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 375mg 16%
Total Carbohydrate 66g 66%
Dietary Fiber 3g 12%
Sugars g
Protein 32g
Vitamin A 12% Vitamin C 1%
Calcium 14% Iron 53%
* based on a 2,000 calorie diet How is this calculated?

 

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