Marble Cake

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Marble Cake
This marble loaf cake is made by swirling vanilla and chocolate batter into each other. This cake has a similar texture to pound cake and is moist, soft and buttery. The sour cream really helps to enhance the texture and flavour of this cake.
Ingredients
1 cup unsalted butter room temperature
1 ½ cups granulated sugar
3 eggs room temperature
1 ⅓ cups all-purpose flour
½ tsp salt
¼ tsp baking powder
½ cup sour cream at room temperature
2 tsp vanilla extract
3 tbsp cocoa powder
2 tsp instant coffee granules
2 tbsp very hot water
Directions
1. Preheat oven to 325 degrees Fahrenheit. Grease a 8.5"x4.5" loaf pan and line the bottom with parchment paper. If you use a larger size pan the cake will come out bit shorter and the marble effect may not be as nice. Use a light-coloured metal pan rather than dark metal if possible, as the darker metal bakes faster (I only had my dark metal pan available so I used it in the video).
2. Beat butter for 2-3 minutes and then add sugar. Cream butter and sugar until very light and fluffy for about 6-8 minutes on medium speed, scraping the bowl with a spatula regularly.
3. Add eggs one at and time, beating very well after each addition. Add the vanilla extract and continue beating the mixture on high speed for 1-2 minutes until the batter is very aerated.
4. Add baking powder and salt to flour and whisk.
5. On low speed add the flour mixture and sour cream alternately, starting and ending with one third of the flour until the flour is incorporated- do not overmix.
6. In a small bowl, whisk the coffee granules and cocoa powder with 2 tablespoons of hot water. Take just under half of the batter into a medium bowl, and gently fold it in with the coffee and cocoa powder. Using just under half the batter will ensure that the chocolate flavour and colour does not become too diluted.
7. Using an ice cream scooper, scoop out the vanilla batter into your loaf pan and alternate it with the chocolate batter, creating a checkerboard pattern. Repeat until you have used all the batter.
8. Use a butter knife or small offset spatula to create a few swirls. Do not over swirl it.
Tap the loaf pan on your countertop a few times to get rid of any air bubbles.
9. Bake for about 1 hour and 10 minutes, a tester should come out clean. After 15 minutes, take out of the pan and let cool completely before slicing.
Tips
1. Use room temperature ingredients to ensure that they all mix well together.
2. Cream the butter and sugar for at least 6 minutes. This will ensure that lots of air is incorporated into the butter yielding a light and fluffy cake.
3. Do not over mix the batter after adding the flour. This will deflate the batter and over develop the gluten in the flour making the cake dry and hard.
4. The baking powder may seem like a small amount, but don’t worry, the 3 eggs help to aerate the batter.
5. Store this cake at room temperature or in the fridge. I like to warm my cake in the microwave for 10-15 seconds before enjoying when stored in the fridge. Trust me- this makes a huge difference to the texture and taste of the cake compared to a cold slice of cake.
This recipe is from the blog www.alpineella.com