One third of a sour-cream pound cake batter is stirred with melted sweet baking chocolate, and the two batters are spooned into the pan alternately and swirled.
The glaze is brown sugar, butter and cream simmered for 3 minutes, with a cup of chopped pecans stirred in, spooned over the cake once it is cool. Contains tree nuts.
Why This Recipe Works
- Creaming butter and sugar until light gives the cake its fine, tight crumb.
- Adding the eggs one at a time keeps the batter smooth.
- A light swirl keeps the chocolate and vanilla distinct.
- A low 325°F oven bakes the dense batter through without over-browning.
How the Batter Is Split
One batter, divided before it goes in the pan.
- Vanilla batterTwo thirds of the batter
- Chocolate batterOne third, with 4 oz melted sweet baking chocolate
Spooned in alternately and swirled lightly.
How to Make It
Pan prepared
Heat oven to 325°F. Grease and flour a 10-cup Bundt or tube pan.
Creamed
Beat 1 cup softened unsalted butter with granulated sugar until light. Beat in large eggs one at a time, then 2 teaspoons vanilla extract.
Dry and sour cream
Whisk all-purpose flour, baking powder, and fine salt. Add the dry mixture alternately with sour cream.
Marbled
Transfer one-third of the batter to a bowl and stir in melted sweet baking chocolate. Spoon plain and chocolate batters alternately into the pan and swirl lightly.
Baked and turned out
Bake 65 to 75 minutes, until a tester comes out with a few moist crumbs. Cool 15 minutes, then turn out and cool completely.
Caramel-pecan glaze
For the glaze, simmer packed brown sugar, 4 tablespoons unsalted butter, and heavy cream for 3 minutes. Stir in chopped pecans and 1/2 teaspoon vanilla extract.
Glazed
Spoon the warm caramel-pecan glaze over the cooled cake.
Ingredient Notes
- Sweet baking chocolate
- Four ounces, melted and cooled before it goes into the batter.
- Pecans
- One cup, chopped, stirred into the glaze.
- Sour cream
- Three quarters of a cup, added alternately with the flour.
Success Tips
- Grease and flour every groove of the pan so the marble pattern stays intact.
- Swirl with only two or three passes of a knife.
- Let the glaze thicken slightly before spooning it on.
Serving Ideas
Slice thickly and let some of the pecan glaze fall onto each plate.
Storage and Reheating
Refrigerate
Store covered at room temperature up to 2 days or refrigerate up to 5 days.
Frequently Asked Questions
Is there coconut in it?
No, the topping is a pecan and caramel glaze.
Does it contain nuts?
Yes, a cup of chopped pecans in the glaze.
