Does it seem like the middle of the summer is not an ideal time for marble pound cake? I might agree but we all still crave some comfort food once in a while even when it’s a bit hot outside. This pound cake is yummy for breakfast or dessert. It’s even better the next day when the flavors can really develop overnight. Marble pound cake is something I grew up on. It was pretty much always in the dessert drawer and a favorite of my dad’s at the diner. I remember him carefully cutting up each piece and enjoying each bite. There are certain things you will never forget! The fact remains that food creates memories. When creating memorable foods at home you are creating new memories for your own children that can pass down to their children and so on….
Want to make it a bit lighter for summer? Skip the cocoa part and slice the bread thin. Serve with berries or a berry sauce. You can also meke it into a banana or strawberry trifle!
Kid Friendly Tips: Your kids can help by mixing and measuring but most importantly creating the swirl in the pound cake. Focus on sequencing, actions. colors, textures and expanding vocabulary with regard to different ingredients.
Carryover Book: How Did That Get in My Lunchbox? I love this book because it discusses where our food comes from. This book discuss where chocolate and bread come from.
This recipe was adapted from this recipe at allrecipes.com:
1 cup of softened unsalted butter
2 cups of sugar
3 cups of all purpose unbleached flour
1/2 tsp of salt
2 teaspoons of baking powder
1 cup of milk (i used low fat)
2 teaspoons of vanilla extract or vanilla paste
1/4 cup of unsweetened cocoa
1. Preheat oven to 350 degrees. Grease one standard loaf, a bundt pan or 6 mini loaf pans.
2. Cream together butter and sugar.
3. Add eggs one at a time and mix well after each addition.
4. In a separate bowl mix all dry ingredients (flour, salt, and baking powder).
5. Slowly add dry ingredients into egg mixture alternating with milk, mixing well. Start and end with flour. Add vanilla extract.
6. In a separate bowl, place 1/3 of batter into a bowl. Mix cocoa into batter until combined.
7. Place 1/3 of vanilla batter into pan, add chocolate batter and then top with vanilla batter. Use a butter knife to make create a swirl.
8. Bake mini loaves for about 30 minutes or until done and large loaf for about 60 minutes or until done. If using a bundt pan, bake for about 45-50 minutes or until done.
9. Let cool on a cooling rack and store.