Sunday, March 23, 2014

Sour Cream Marble Cake

Have you ever tried using sour cream in your cakes? Lately I have been using recipes that seem to either have buttermilk, yoghurt and even sour cream. And those that use sour cream seem to have this added moistness to the cake. It makes the cake light but yet, not overpoweringly rich that you can only eat a slice. Well, maybe you can now eat two slices or even three slices. Best of all, together with butter, sour cream seems to make the butter cake taste so much better.

For a while now, I haven't been participating in Bake Along. This event is organized by  organized by Zoe of Bake for Happy KidsJoyce of bakingflavours and Lena of Frozen Wings. This time round, I saw marbled butter cake as the theme. Aha!! I was supposed to bake marble cake for the little sister but didn't manage to and it was quite a while that she requested for it. Now is the chance to do it ;P

I saw this recipe modified by Sihan where the recipe originated from Carole Walter's Great Coffee Cakes

Makes 1 9-inch bundt cake, about 10 to 12 servings


90g fine quality bittersweet chocolate, coarsely chopped

18.9g unsalted butter
3 tbsp cocoa powder
2 tbsp light corn syrup
3 tbsp water
1/4 tsp baking soda


250g sifted cake flour, spooned in and leveled

1 1/2 tsp baking powder
1/2 tsp salt
281.25g sour cream
60ml milk
1 1/2 tsp pure vanilla extract
170g unsalted butter, slightly firm
337g caster sugar
4 large eggs
powdered sugar, for dusting


1. Position the rack in the lower third of the oven. Heat the oven to 350°F. Generously butter a 9 - inch Bundt pan, dust with flour, then invert the pan over the kitchen sink and tap firmly to remove the excess flour. Set aside.

Make the Marbling

2. Melt the chocolate and butter in a 2 - quart bowl set over a pot of simmering water. (The bottom of the bowl should not touch the water.) Stir in the cocoa powder, corn syrup, and water, mixing until smooth. Remove from the heat and blend in the baking soda. Keep the chocolate mixture warm over the water bath while you prepare the batter.

Make the Batter

3. In a large bowl, thoroughly whisk together the flour, baking powder, baking soda, and salt and set aside.

4. In a medium bowl, combine the sour cream, milk, and vanilla. Set aside.

5. Cut the butter into 1 - inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 2 minutes, then add the superfine sugar, 1 to 2 tablespoons at a time, taking 6 to 8 minutes. Scrape down the side of the bowl as needed. Add the eggs, one at a time, at 30 - second intervals, scraping down the side of the bowl ­again.

6. Reduce the mixer speed to low. Add the dry ingredients alternately with the sour cream mixture, dividing the flour into three parts and the sour cream into two parts. Mix just until blended after each addition. Scrape down the side of the bowl as needed.

7. Remove the marbling mixture from the water bath. Measure 11⁄2 cups of the batter, and add it to the marbling mixture, folding the two mixtures together gently.

8. Spoon one - half of the vanilla batter into the prepared pan and smooth the top with the back of a large soupspoon. Using about one - third of the chocolate batter, distribute spoonfuls evenly over the vanilla batter, smoothing it carefully to the edge and covering as much vanilla batter as possible. Spoon one - half of the remaining vanilla batter over the chocolate batter. Spread the remaining chocolate batter over the vanilla, then finish with the remaining vanilla batter. As each layer of vanilla batter is spread, cover as much of the chocolate as you can.

9. Insert a table knife almost to the bottom of the pan and gently lift the knife up, over, and down again to fold the batters together, making about 15 folds as you rotate the pan. Smooth the top of the batter with the back of a large soupspoon.

10. Bake for 55 to 60 minutes. The cake is done when the top is golden brown and firm to the touch, and a wooden skewer inserted in the center comes out clean.

11. Remove the cake from the oven and let stand on a cooling rack for 15 to 20 minutes. Cover with a cooling rack, invert the cake, and carefully lift off the pan. Cool the cake completely on the rack. Just before serving, dust the top with powdered sugar.

Check out the marbled batter before it was baked. 

It kinda resembles feather like strokes to me. Now, I'm excited how the final marbling would turn out to be.

This looks HUGE isn't it? Yes it definitely is huge. And I realised a huge part of the marble cake turns out to be fairly pale. Hmm, I wonder why.

Although there seems to be similar patterns in the marble, I quite like the marbling design in the cake itself. Interesting! Same same but yet somewhat different :) I've tasted the marble cake. It reminds me of my childhood where we would eat this in school tuckshop and it would taste all buttery but yet nice. Yes nostalgia is usually what brings you when you are getting older. Haiz, older but hopefully wiser of course ;) What about you? Does marble cake bring sighs to you? Sighs to make you think of your childhood too?

And can I even talk about this recipe? I feel the addition of sour cream just brings the marble cake to another level. I love dense butter cakes but yet I love the softness and tight crumbs of this marble cake by Carole Walter. This is yet another winning recipe for me. I love it!!

I'm also submitting this to Cook-Your-Books#10 organized by Joyce of bakingflavours.

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