Pound Cake With Chocolate Swirl
- 1 cup sugar
- 1/2 cup unsalted butter - (1 stick) room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 container sour cream - (8 oz)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ounces semisweet chocolate grated
- 1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Butter and flour 9- by 5-inch loaf pan.
Beat sugar and butter in large bowl until light and fluffy. Stir flour, baking powder, and baking soda into butter mixture. Beat just until blended. Add sour cream and vanilla and beat just until smooth. Beat in eggs.
Spread half of batter into prepared pan. Mix grated chocolate and cinnamon in small bowl. Sprinkle half of chocolate mixture over batter. Spread remaining batter over chocolate. Sprinkle with remaining chocolate mixture. Using knife, swirl chocolate mixture into batter.
Bake pound cake until tester inserted into center comes out clean, about 55 minutes. Transfer pan to rack and cool cake 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature)
This recipe yields 1 loaf.