Sometimes I wish that I had a one track mind. That would make life a whole lot easier.
I wouldn't get distracted from my English reading with an urge to bake biscuits, I wouldn't skip dance class to make Christmas cards, I wouldn't ditch a shopping excursion to go on a run. I would be so much more driven and focused.
There are a lot of things that interest me. Too many to count. I love running and reading and numbers and art and dancing and sparkly things, and writing, and obviously, baking. Just to name a few. I often get really frustrated with myself because I feel like I am always floundering from one thing to the next, loving all of it, but having no real direction. At my age, everybody wants me to have "a direction" and at the moment, I don't think that I do.
I hope that someday I grow up and find *that one thing* that I love doing. But for now, I am just going to keep doing the things that I love and hopefully one day my "thing" is will find me.
The more I think about it, I don't think there's anyone who truly has a one track mind -- everyone has their idiosyncratic interests that make them unique. We're all marbled together a little bit differently. My dad is a lawyer who loves vintage guitars and Howlin' Wolf. My friend Courtney is a synchronized swimmer who loves singing a cappella and biology . My boyfriend is a soccer player who loves snowboarding and playing the guitar. None of us are perfectly fit and formulated to become one specific thing. This is what gives each of us depth and character and beauty -- the way that our brains are imperfectly marbled together.
Marbled is fun, marbled is exciting, marbled is what makes the world go 'round. That's what's so great about marble cake. Sometimes I'm a vanilla person, sometimes I'm a chocolate person -- but I can have both in a beautifully imperfect mess of a cake and it is so much more delicious than either one of those flavors would be independently.
1/2 cup (1 stick) unsalted butter, softened
1 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs room temperature
1 teaspoon vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup plus 1 tablespoon Dutch-process cocoa powder
Preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan.
Stir together the cake flour, baking powder and salt.
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time. Add the vanilla. Add the flour mixture in two batches, alternating with the buttermilk (beginning and ending with the flour). Reserve 1/3 of the batter (this will be the chocolate part).
In a small bowl, mix the cocoa powder and 2 tablespoons of boiling water until smooth. Add this mixture to the reserved cake batter (the 1/3 that you reserved for the chocolate part). Stir until well combined.
Scoop a layer of vanilla batter into the bottom of the loaf pan, then a layer of chocolate. Keep alternating spoonfuls of vanilla and chocolate until you have used all of the batter. Run a table knife through the batter to create the marbled pattern.
Bake for 40-50 minutes until a tester comes out clean.
Cool and enjoy!
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