What would happen if a marble pound cake and a marble rye bread had a baby? That’s the idea behind this cake: rich, buttery pound cake swirled with cocoa, but made with dark rye flour and a hint of caraway and raisins for an unexpectedly savory lift.
Last week I was emailing with my friend Meredith about home decorating. She has an effortless sense of style; I have a very specific creative talent: food. Outside the kitchen I’m lost. We just bought our first house, and all the empty rooms suddenly felt overwhelming. I couldn’t decide whether I leaned mid-century modern or country French, where to put furniture, or whether a desk should face into a corner or the room.
When I get anxious I tend to avoid decisions, so a week before our move I had done almost nothing: no paint swatches chosen, no coffee table researched, no rug bought for Owen’s room. I did, however, order a book on decorating—still unopened.
Meredith mentioned she gets design flashes in the middle of the night. She lies awake and suddenly knows a built-in shelf must be removed or a wall should wear bold zig-zag wallpaper. I related immediately—my recipe ideas often arrive the same way.
For this cake, my eyes popped open at 3 a.m. with a clear picture: a simple, cocoa-swirled pound cake made with dark rye flour, dotted with raisins and brightened by caraway seeds. It’s a dessert, yes, but with a faintly savory edge that makes it versatile.
The first time I brought this cake to a brunch, friends were skeptical when I described it as “tasting like rye bread.” By the end they were raving, sneaking second slices. I knew it was a success. On the second bake I adjusted the balance—slightly less cocoa and a little more caraway—to land on what I consider the ideal marble pound cake meets marble rye harmony.
This cake is perfect for breakfast or brunch, alongside bagels and lox, or simply enjoyed with coffee. It’s also lovely dressed up for dessert with a scoop of vanilla ice cream or a spoonful of whipped crème fraîche.
Marble Rye Pound Cake
2016-02-05
Serves 10
This cake keeps well for up to three days and freezes beautifully. I used dark rye flour for a pronounced rye flavor.
Ingredients
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 1/4 cups cake flour (not self-rising)
- 3/4 cup dark rye flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1 tablespoon caraway seeds
- 1 tablespoon unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray and dust with flour. Line the bottom with a rectangle of parchment paper.
- In a stand mixer or with a handheld mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the vanilla, then add the eggs one at a time, mixing after each.
- In a medium bowl, whisk the cake and rye flours with the baking powder and salt. Gradually add the dry mixture to the butter mixture until just combined. Fold in the raisins and caraway seeds.
- Scoop about one-third of the batter into a small bowl and stir in the cocoa powder. Spread one-third of the plain batter into the prepared pan. Dollop the chocolate batter and the remaining plain batter on top. Use a butter knife to gently swirl the batters and smooth the surface.
- Bake 65 to 75 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan 15 minutes, then turn out and cool completely on a wire rack.
By Turnip the Oven
Turnip the Oven
