Vanilla Bean-Brownie Ripple Pound Cake

It’s no secret that Jake and I have a sweet tooth. The pound cake recipe is a new to us recipe that were introduced to by a family member this past year. Let me tell you it is a keeper! This recipe is originally from Southern Living. It pairs wonderfully with a cup of hot cocoa during the winter months. You can check out our perfect cup of cocoa post here. On to the recipe!

Ingredients:

Brownie Ripple Batter:

6 Tbsp. unsalted butter

1 oz unsweetened baking chocolate, coarsely chopped (I used a little over 1/8 of a cup of semi sweet chips)

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 large egg

1/4 tsp vanilla extract

Pound Cake Batter:

2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp kosher salt

1 1/4 cups granulated sugar

1 cup unsalted butter, softened

2 Tbsp. vanilla bean paste or 1 Tbsp. vanilla extract (use the paste, believe me you will not be disappointed)

4 large eggs

1/2 cup sour cream

Instructions:

1. Preheat Oven to 325 degrees Fahrenheit

2. Lightly coat a 9 x 5 x 3 inch loaf pan with cooking spray. Line bottom and 2 long sides with parchment paper, allowing paper to extend over sides.

3. Prepare the Brownie Ripple Batter: Combine butter and chocolate in a microwave-safe bowl. Microwave on HIGH until melted, about 1 minute. Stir until smooth. Whisk in sugar, flour, egg, and vanilla to form a loose batter. Set aside to cool slightly while making cake batter.

4. Prepare the Pound Cake Batter: Sift together flour, baking powder, and salt into a medium bowl. Set aside.

5. Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, 4 to 5 minutes. beat in vanilla bean paste. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream just until smooth. Add flour mixture, one-third at a time, and beat on low speed just until blended after each addition.

6. Spoon half of the Pound Cake Batter into prepared pan. Spoon Brownie Ripple Batter over Pound Cake Batter. Using a small spatula, smooth batter carefully

7. Bake cake in middle of preheated oven until a long wooden pick or cake tester inserted in center of cake comes out clean, about 1 hour and 45 minutes. (If cake seems to be browning too quickly, cover top loosely with foil for last 30 minutes of baking). Cool cake in pano in a wire rack for 30 minutes. Remove cake from pan using parchment paper as handles, and cool completely on wire rack, about 1 hour. Slice and serve.