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Photo of Marble pound cake by WW

Marble pound cake

10
9
9
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
14
Difficulty
Moderate
Unlike traditional pound cake, this marbled version does not use the usual pound of butter, but it’s so buttery-rich tasting you won't believe you're eating something this light. Incorporating yogurt into the batter not only keeps the finished cake moist, but it also adds a tang, giving it a wonderful old-fashioned flavor. Folding beaten egg whites into the batter helps lighten the texture. Beat the egg whites until stiff peaks form, which means when you turn the whisk upside down, the peaks should hold straight up without collapsing. Bittersweet chocolate is ideal in baked good where you want the chocolate to be the star, as in this dessert.

Ingredients

cooking spray

1 spray(s)

all-purpose flour

2¼ cup(s)

table salt

¼ tsp

baking powder

1 tsp

baking soda

½ tsp

regular butter

8 Tbsp, softened

sugar

¾ cup(s)

vanilla extract

1 tsp

egg(s)

1 large

whole milk plain yogurt

8 oz, or vanilla flavor

egg white(s)

4 large

bittersweet chocolate

3 oz

almond extract

½ tsp

Instructions

  1. Preheat oven to 350ºF. Coat a bundt pan with cooking spray.
  2. In a large bowl, sift together flour, salt, baking powder and baking soda; set aside.
  3. In another large bowl, use an electric mixer to cream butter and sugar until light and fluffy. Add vanilla and egg; beat until well combined.
  4. Add about 1/3 of flour mixture and 1/3 of yogurt to sugar mixture; fold in until just blended. Repeat until all flour and yogurt are incorporated.
  5. In a medium bowl, whip egg whites until stiff by not dry; fold egg whites into batter until blended. Divide batter into 2 bowls.
  6. Melt chocolate over a double boiler or in a saucepan over extremely low heat. When chocolate is just melted, pour into one bowl of batter; blend well. Add almond extract to other bowl of batter; blend well.
  7. Pour half of chocolate batter and then half of vanilla batter into prepared pan; repeat with remaining batter. Take a knife and run it through cake batter to create even more swirls.
  8. Bake cake until a toothpick inserted in center comes out clean, about 45 to 50 minutes. Remove cake from oven; cool until bottom of pan is just warm to the touch. Carefully flip pan over and ease cake out of pan onto a wire rack; cool completely. Slice into 14 pieces and serve.

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