MARBLED SOUR CREAM POUND CAKE

Ingredients:

Marble Pound Cake:

• 300g or 1 ½ cups granulated sugar
• 339g or 1 ½ cups unsalted butter softened
• 1 teaspoons fine sea salt
• 1 tablespoon pure vanilla extract
• 1 tsp baking powder
• 5 large eggs
• ⅓ cup full fat sour cream
• 150g or 1 cup plus 2 tablespoons cake flour (for the vanilla batter)
• 65g or ½ cup cake flour (for the chocolate batter)
• 50g or ⅓ cup dutch process cocoa powder

Chocolate Glaze:

• 1 cup organic powdered sugar
• 2 tablespoons cocoa powder
• Pinch fine sea salt
• 2 tablespoons milk
• Flaked sea salt for topping

Method:

1. Preheat the oven to 350 F. Grease and flour a 10 cup bundt pan.
2. If your eggs aren’t at room temp, set them in a bowl of warm water.
3. In the bowl of a stand mixer, beat together the sugar, butter, salt, powder and vanilla for a full 10 minutes, the mixture should be very light and fluffy.
4. With the mixer on low, one by one add the eggs, allowing time for each to fully incorporate before adding another.
5. Add the sour cream and beat to combine.
6. Divide batter in half (use a scale if you have it, it’ll be around 500g for each half).
7. To one half sift in ½ cup cake flour and cocoa. To the other half sift in 1 cup flour and 2 tablespoons of cake flour.
8. Layer the batter into the bundt pan, alternating between the chocolate and the plain (you should get about 3 layers from each for a total of 6-7 layers, extras can be added on top).
9. Bake for 50-60 minutes, until you can press the top and it feels firm, or use a cake tester.
10. Let cool in the pan for 5 minutes then overturn onto a cooling rack.
11. Once completely cool, make the glaze by whisking all the ingredients together. If the glaze is thick, add a bit more milk, if it’s too thin, add more powdered sugar (or cocoa).
12. Spoon glaze on top of bundt and sprinkle with flaked sea salt.