Sunday we spent the evening at a friend’s house eating breakfast for dinner with friends. We had some amazing dishes, like “Crack” aka egg, bacon, and cheese casserole, cheesy grits, cheesy eggs, pancakes with blackberry rum or apple cinnamon sauce, hot cross buns, and blueberry coffee cake. My addition to the table was Marbled Pound Cake.
I was really excited with how beautiful this came out. I love when you bake something delicious that comes out of the oven ready, without needing a topping or extra sugar on top. I am also not a wait-for-dough-to-rise type of person (i.e. I’m super impatient) so quick breads like this are perfect.
1 & 3/4 cups sifted flour
Before you start, make sure all your cold ingredients are out on the counter: butter, eggs, and buttermilk. Don’t start until they are room temperature.
Preheat your oven to 350°F and grease a 9″ x 5″ loaf pan. I just unwrap a stick of butter and coat the entire pan, sides and all.
Start with a large bowl. Combine sifted flour, baking powder, and salt, and set it aside.
Using a stand mixer, beat butter and sugar until fluffy. This shouldn’t take too long. Then add the eggs one at a time until combined. (Note: the shells can be fairly brittle at room temperature so don’t feel bad for cracking them into a bowl first!) Add the vanilla.
Remember to scrape down the sides of the bowl every so often to make sure all the ingredients are coming together.
Then alternate adding flour and buttermilk in two rounds. Begin and end with the flour mixture.
In a smaller bowl, pour about a third of the mixture and combine it with the melted chocolate. Stir until incorporated.
In your loaf pan, alternate between the two mixtures, layering and marbling as you go. After it’s all in the pan, take a knife and drag through the mixture, creating a marbling effect.
Bake for 45-50 minutes or until a toothpick comes out clean from the middle. Allow to cool on a cooling rack in the pan for 10 minutes then take the loaf out and let cool completely on the rack.