Mini Marbled Pound Cake
Because sometimes you just want cake, but don't want/need to make a huge one. This is made in a mini loaf tin. Feel free to whip up a quick glaze to drizzle over the top if you'd like, but I think it's great as is. Recipe adapted from : dessertfortwo.com
Mini Marbled Pound Cake
Because sometimes you just want cake, but don't want/need to make a huge one. This is made in a mini loaf tin. Feel free to whip up a quick glaze to drizzle over the top if you'd like, but I think it's great as is. Recipe adapted from : dessertfortwo.com
Cooking Instructions
- 1
Preheat the oven to 350°F. Grease a mini loaf tin (5 3/4 x 3 x 2") with non-stick cooking spray and set aside.
- 2
In a medium bowl, using a hand mixer, cream together the butter and sugar until fluffy and lighter in color. Then mix in the egg and vanilla.
- 3
Mix in about half of the flour mixture and the baking powder. Then mix in the 3 tbsp. of milk, then the remaining flour, until just combined.
- 4
Move 2 heaping tbsp. of the batter to a separate bowl...this will be your chocolate batter. Pour the remaining batter into the loaf tin.
- 5
To the additional 2 tbsp. of batter, stir in the remaining 1 tsp. of milk and the cocoa powder. Once well blended, place dollops of the chocolate batter over the top of the other batter and swirl it together with either a toothpick or knife.
- 6
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. You may want to cover you loaf tin loosely with foil after the 25 minute mark. This isn't called for in the original recipe, but I think mine browned a bit too much around the edges.
- 7
Once done, place the muffin tin on a wire rack to cool completely before removing from the pan. Slice and enjoy!
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