Author: BakeNQuilt.com adapted from Dorie Greenspan
Recipe type: Dessert
Serves: 1 loaf
Neopolitan ice-cream style pound cake in three flavors/layers - vanilla, strawberry and chocolate.
2 cups plus 2 tbsp all-purpose flour
1¼ tsp baking powder
½ tsp salt
1½ sticks (12 tbsp) unsalted butter, softened
1 cup granulated sugar
4 large eggs (at room temp if possible)
1 tsp vanilla bean paste or vanilla extract
½ cup whole milk
2.5 oz bittersweet chocolate, melted and cooled
¼ tsp. espresso powder
¼ cup strawberry jam
2-4 drops red food coloring
powdered sugar for dusting
Preheat the oven to 325°F. Grease and flour an 8½ x 4½ x 2½ inch loaf pan.
Whisk together the flour, baking powder and salt.
Using a mixer, beat the butter on medium until smooth, about 3 minutes. Add the sugar and beat for another 2 to 3 minutes until creamy, smooth and pale.
Add the eggs, one at a time, beating well after each. Beat in the vanilla. The batter may look a little curdled.
Reduce the mixer speed to low and alternately add the flour mixture in 3 additions and the milk in 2, beginning and ending with the dry ingredients, mixing just until each addition is incorporated.
Divide the batter into three bowls as equally as possible. Add melted chocolate and espresso powder to one bowl and the strawberry jam and coloring to a second bowl, leaving the third bowl plain.
Spread the chocolate batter evenly in the bottom of the prepared pan.
Carefully spread the strawberry layer over the chocolate as evenly as possible, being careful not to mix the two layers together.
Top with the vanilla batter, again spreading as evenly as possible without mixing.
Bake the cake for an hour and then check on it. If it looks like it's getting too brown but needs more baking, cover the bread loosely with a tent of foil. The cake will need 20-30 minutes more to bake, depending on your oven, how dark your baking pan is and whether you're using a glass or metal pan so check on it every 10 minutes or so after the first hour.
The cake is done when a thin knife or cake tester inserted in the middle comes out clean.
Transfer the cake pan to a rack to cool for 15 minutes and then remove it from the pan and continue to cool it (right side up) on the rack until it's room temperature.
Dust the top of the cooled cake with powdered sugar before slicing and serving.
Recipe by BakeNQuilt at http://www.bakenquilt.com/2016/04/neopolitan-pound-cake/