Marble Chocolate Chip Crumb Pound Cake

Bryna Garbacz Bryna Garbacz
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This pound cake tastes like it came straight out of the bakery! Buttermilk, chocolate chips, chocolate syrup, and filled with crumb-topping! This is sure to become a brunch favorite.

1h 10m 10
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Egg, Dairy, Wheat

Directions

Prepare the Cake

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Combine flour, sugar, vanilla, margarine, and oil. Mix well. Remove one and 1/2 cups of the mixture and set it aside to use for the crumb topping. Add eggs, buttermilk, and baking powder-flour mixture and chocolate chips. Remove one and 1/2 cups of batter and mix in chocolate syrup.

  3. Pour white batter into a lined loaf pan. Pour chocolate batter on top and swirl batters together to create marbleized look. Sprinkle crumb mixture over the entire cake.

  4. Bake for 45 to 60 minutes.

Credits

Tips:

Bakery Secret: No Disposables!

If you bake these in eight-inch aluminum loaf pans, you will get two cakes out of this recipe. To achieve bakery look of thick loaf slices you need to bake in a metal non-stick loaf pan. Make sure to spray the pan well with cooking spray and line the bottom and sides with Gefen Parchment Paper for easy removal.

Description:

Yield: 1-2 loaf cakes

Description:

Photography by Sid Hoetzwell

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1 Comment

Shana •

Can the buttermilk be substituted for something else that is pareve? ??

Raquel Malul Kosher.com Team •
Reply to Shana

Yes- you can make your own buttermilk but taking any non-dairy milk (soy, almond, coconut, rice, oat, etc) and mix it with 1 tablespoon of white vinegar or lemon juice.