Alisa’s Marbled Pound Cake

Alisa’s Marbled Pound Cake

Panque marmoleado de Alisa
1 10-inch loaf
Pati Jinich
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: Chocolate, pati's mexican table, pound cake, sour cream, vanilla
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Alisa’s Marbled Pound Cake recipe from Pati's Mexican Table Season 2, Episode 7 “Family-Style Breakfast”

Ingredients

  • 1/2 pound unsalted butter, plus more to butter the pan
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher or coarse sea salt
  • 1/2 cup sour cream
  • 1/4 cup hot water
  • 1/4 cup unsweetened cocoa powder
  • confectioners' sugar, optional

To Prepare

  • Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan. Line the bottom with parchment paper cut to fit.
  • In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium-high speed until creamy, about 3 minutes. Add the sugar and continue beating until well combined and fluffy, another 2 minutes. Pour in the vanilla and continue beating until well incorporated and smooth, about another minute.
  • Combine the flour, baking powder and salt in a bowl. Break the eggs into another bowl. Add half of the eggs and half of the sifted flour mixture to the butter mixture, beating on medium-low speed until well combined, scraping down the side of the bowl with a rubber spatula as needed. Repeat with the remaining eggs and flour.
  • Add the sour cream and continue beating until the mixture is smooth. Set the batter aside. In a small bowl, combine the hot water with the cocoa powder.
  • Pour half the cake batter into another bowl and fold in the cocoa-water mixture with a rubber spatula until thoroughly mixed.
  • Spread the “white” batter from the mixer bowl in the bottom of the loaf pan. Pour the chocolate batter on top, in a straight line down the center. Make a design with a knife or fork, so it will look “marbled.”
  • Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a rack to cool. Invert the cooled cake onto a plate, remove the parchment paper, and invert again onto another plate.
  • Dust the top of the cake with confectioners’ sugar, and it is ready to slice. To store, keep it covered.

16 comments on “Alisa’s Marbled Pound Cake

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  1. Hola Pati
    Me gustaría probar tu receta pero yo solo puedo usar harina sin gluten, ya sé que no será nunca lo mismo. Pero crees que funcione con las mismas medidas? Gracias!!

  2. Pati, I’m just starting to try to bake and have trouble with selecting the right baking pan…. for this recipe what is the right baking pan?
    Thanks

  3. Hola Pati!

    Me encanta tu receta del pound cake. El sabor es exquisito !
    El único problema es que cada vez que la hago crece muy bien y al enfriarse comienza a bajarse . En Colombia se dice que se “sentó” y ya no queda esponjoso.

    Que me sugieres hacer?

    1. Hola Alicia, a lo mejor la temperatura de tu horno no es la correcta, habria que checarlo porque si debe quedar esponjosito. Abrazo!

  4. Paty!

    Me encantan tus recetas, gracias por enriquecer nuestra cultura Mexicana con tus recetas! 🙂

    Que opinas de hornear pasteles con horno de conveccion en vez de hornear normal?
    Cual prefieres?

    Gracias!

    1. Yo prefiero los hornos de gas pero a muchos pasteleros les gustan los de convección. Usa lo que te guste más a ti o lo que tengas disponible…