What if a marble pound cake and a marble rye got married? Deep thoughts, guys.
Last week, I was emailing with my friend Meredith about home decorating. She has such a great sense of style, and I…don’t. I have a very specific creative skill set, and that is food. Outside of the kitchen, I’m at a complete loss. We just bought our first house (!) and all the empty rooms are making me panic. I don’t know what style I like (am I a mid-century modern person, or country French? Or maybe farmhouse chic?), and I don’t know where things should go. (Does it look good or weird to have a desk facing out from a corner?)
Unfortunately, when things make me panic I have a bad habit of avoiding them completely. And so here we are, a week from our move date, and I have done absolutely nothing. I haven’t picked out paint colors. I haven’t researched new coffee tables. I haven’t bought a rug for Owen’s room.
Wait, that’s not true! I did do one thing. I ordered this book, but I haven’t opened it yet 🙂
Anyway, Meredith was telling me she often gets inspiration in the middle of the night, when she can’t sleep. She will lie there in bed and just know that a set of built-in shelves needs to come down, or that a wall must be covered in crazy cool zig zag wallpaper. It was something I could totally relate to, because that’s often how I come up with my recipes.
For example, this marble rye pound cake. I swear, my eyes popped open at 3AM with a vision: a simple cocoa-swirled pound cake made with whole grain rye flour and a smattering of raisins and caraway seeds. A dessert, definitely, but with an ever-so-slightly savory note.
The first time I made this cake, I took it to a brunch with three other couples. At first, my friends were understandably skeptical about a cake I billed as “tasting like rye bread.” But in the end I totally won them over. I always know a recipe is a winner when people can’t help swiping extra bites and slivers. The second time I made it, I tweaked it ever-so-slightly, decreasing the cocoa a bit and increasing the caraway seeds, to what I think is the perfect marble pound cake-marble rye balance.
This cake practically begs to be served for breakfast or brunch, alongside bagels and lox. It’s perfectly delicious on its own, but you could also dress it up for dessert with some vanilla ice cream or whipped creme fraiche.
Marble Rye Pound Cake
2016-02-05 02:23:43
Serves 10
You can bake this cake up to three days in advance. It also freezes beautifully. I used Bob's Red Mill dark rye flour.
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-x-5-inch loaf pan with nonstick spray and dust with flour. Line the bottom of the pan with a rectangle of parchment paper.
- In the bowl of a stand mixer (or with a handheld electric mixer) beat the butter and sugar until light and fluffy, about 2 minutes. Beat in the vanilla and the eggs, one at a time.
- In a medium bowl, stir together the flours, baking powder, and salt. Gradually beat the flour mixture into the butter mixture just until combined. Beat in the raisins and caraway seeds.
- Scoop 1/3 of the batter into a small bowl and stir in the cocoa powder. Spread 1/3 of the "plain" batter into the bottom of the prepared pan. Dollop the chocolate batter and the remaining "plain" batter on top. Use a butter knife to gently swirl the batters together and smooth the top.
- Bake the cake for 65 to 75 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then turn out and cool completely on a wire rack.
Turnip the Oven http://turniptheoven.com/
Jenn says
Gorgeous pics! I would have never thought to put rye in pound cake, but it sounds delicious!
Kavey says
Aah now that does look like a great mashup. Have some rye flour in the cupboard and this looks like it’s both virtuous and tasty!
Dawn @ Words Of Deliciousness says
Your marble rye pound cake looks wonderful. Totally delicious. And your pictures are gorgeous!!
heather @french press says
I love anything rye, so I;m sure this would be a win in my book 🙂 what a creative twist on pound cake
Oriana @Mommyhood's Diary says
I absolutely LOVE pound cake! Your rye version looks amazing. Bookmarking to try soon.
Rachel @ Simple Seasonal says
I love this recipe! I’m all about wacky sweet and savory flavor combinations that turn into something amazing! … I seem to have the same creative decorating block. We bought our first house last spring and the the only room that’s decorated is the bedroom. I think part of my problem is that I admittedly have expensive taste, so instead of trying to find creative ways to do things on the cheap I just don’t bother!
Lucy Baker says
Thanks Rachel! A friend of mine gave me the Domino decorating book, and it’s a HUGE help. I also got Lovable Livable Home and have been pouring over it. If only decorating was as easy as food blogging. Just kidding 😉