Sour Cream Marble Pound Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 489.5
  • Total Fat: 21.4 g
  • Cholesterol: 156.0 mg
  • Sodium: 67.6 mg
  • Total Carbs: 68.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 7.2 g

View full nutritional breakdown of Sour Cream Marble Pound Cake calories by ingredient
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Number of Servings: 12


    6 oz semi-sweet chocolate
    2 sticks unsalted butter
    2.5 cup granulated sugar
    6 eggs
    3 cup sifted all-purpose flour
    1/4 tsp baking soda
    1 cup sour cream
    2 tsp vanilla extract
    1 tbsp almond extract


1. Preheat oven to 325. Butter a Bundt, kugelhopf or 10" tube pan. Add a large scoop of sugar to the pan and rotate it until all interior surfaces are generously coated. Gently tap out excess, but allow as much sugar as possible to adhere, for this is what forms the good outer crust.
2. Melt chocolate over hot water.
3. Cream the butter and sugar in the bowl of an electric mixer until the mixture is very thick and pale, at least 6 minutes. Beat in the eggs 1 at a time, with a full minute's beating after each addition.
4. Sift together the flour, salt, and baking soda. With the machine running at low speed, add the dry ingredients alternating with the sour cream. Add the vanilla and almond extracts. Remove bowl from machine, give a final stir with a spatula to catch any ingredients remaining at the bottom of the bowl, then pour slightly over half the patter into pan.
5. Add the melted chocolate to the remaining batter and stir until blended. Spoon the chocolate batter onto the white and, with each spoonful, cut down and swirl the chocolate through. Place cake in oven and bake for 1 hour, or until a tester inserted at cake center comes out clean. Remove and cool briefly on a rack before unmolding.
6. Run a knife around the ede of the cake and turn it out onto a serving platter. Cut thin slices; best served the day after it is made.

Number of Servings: 12

Recipe submitted by SparkPeople user SPHYRNA.

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