Monday, July 11, 2011

neapolitan marble cake


my foot is throbbing. why? because when i was walking out of the bathroom a staple jammed into my heel.
it really hurts.
who on earth in this house is stapling things in the bathroom?
i think i need to go eat some of this cake.


do you like marble cake? yes you do
not the store-bought pre-sliced bundt cakes that always show up at strange family and friend gatherings. no.
neapolitan marble cake.


each layer tastes like its own. sour cream keeps the crumb dense but super moist.
moist.
look at these colors. it looks like an ice cream shop and summer.
neapolitan ice cream. awesome
neapolitan marble cake. (!) more awesome.



Neapolitan Marble Cake
adapted from Baked's Marble Bundt Cake

Sour Cream Cake
3 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, soft, cut into pieces
2 1/4 cups sugar
4 large eggs
16 oz sour cream
2 tsp vanilla

for chocolate swirl
6 oz dark chocolate (60-72% cacao), chopped
1 tsp unsweetened dark cocoa powder

for strawberry swirl
1/2 cup diced strawberries
1 tbsp strawberry preserves
a few drops of pink coloring

make chocolate swirl: in the top of a double boiler over simmering water or in microwave, melt the chocolate. when it's completely smooth, add the cocoa powder. remove from heat and set aside. 

preheat oven to 350. spray the inside of a 10 inch bundt pan. sift the flour, baking powder, baking soda, and salt. in the bowl of an electric mixer fitted with paddle attachment, cream the butter until smooth. scrape down the sides and add the sugar. beat until smooth and fluffy. add the eggs, one at a time, beating well after each addition. scrape down bowl and mix. add the sour cream and vanilla and beat until just incorporated. add the dry ingredients in 3 additions. do not overmix! 

pour 1/3 of batter into the chocolate and combine. fold strawberries and preserves into another 1/3 of batter. plop large spoonfuls of 3 batters into pan. then use a butter knife to pull through the layers and make swirls. bake in the center of the oven for about an hour, rotating halfway through. 
let cake cool in the pan for a bit and then invert. 
eat for breakfast, lunch, and dinner. 

bundt away little fairies!



52 comments:

  1. Why have I never seen this ever before? It seems like the perfect way to make Bundt cake ... and there are so many flavor combinations! Lotz & lotz. I'm excited to try this. Thanks for the awesome inspiration.

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  2. You should be a food photographer. Your pictures are awesome!

    Jill

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  3. This is BEAUTIFUL! What a perfect birthday cake that would be.

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  4. I love Neapolitan!! Your cake looks so beautiful, I definitely agree with you about the colours...they are perfect.

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  5. Saw your cake on Baking Bites! Yummy-looking recipe. I will have to try it.

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  6. This is such a clever idea - the cake is so pretty! Love Neapolitan flavours :)

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  7. I made this today and it tastes great. However, the strawberry part wasn't pink. Did you add food coloring to that part? It's not listed in the ingredients. Thanks.

    Stacie

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  8. Stacie, ahh i'm sorry! i definitely did forget the few drops of pink to the strawberry, thank you, i will add that in right now. i write these things too late at night. but i am very excited to hear you made it and hope you are eating up all its deliciousness

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  9. Joolia, Thanks! It's a great moist cake! I drizzled a little dark chocolate ganache on it, too. My family loves it. My husband grabbed a slice for breakfast on the way out the door :)

    Stacie

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  10. O wow! Looks awsome! I'm going to try it today.
    Aneta

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  11. Hello, I bookmarked this ages ago and just now finally got around to baking it. It turned out fabulously! Just wanted to let you know and say thanks for the inspiration!

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  12. I made this for my son's birthday - his favorite flavor of ice cream is neapolitan. It was the prefect cake and was very yummy!!

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