Description
A delightful treat combining the rich flavor of ube with the classic taste of pound cake, perfect for any occasion.
Ingredients
Scale
- 3/4 cup unsalted butter (170 g), softened
- 1 1/2 cups granulated sugar (300 g)
- 3 large eggs, room temperature
- 2 cups all-purpose flour (260 g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup canned full-fat coconut milk (115 g), well shaken
- 1 teaspoon pure vanilla extract
- 1/2 cup ube halaya (160 g)
- 1 teaspoon ube extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×5-inch metal loaf pan.
- Cream the softened butter and granulated sugar on medium speed until smooth and slightly pale, about 3 minutes.
- With the mixer on low speed, add the eggs one at a time, ensuring each is fully mixed in before adding the next.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- On low speed, add the dry mixture to the wet batter in three additions, alternating with the coconut milk, mixing until just combined.
- Remove about 250 grams (1/3) of the batter and stir in the vanilla extract. Set this aside.
- Add the ube halaya and ube extract to the remaining batter and mix on medium speed until well combined.
- Alternate dollops of vanilla batter and ube batter into the prepared loaf pan, then swirl them gently together.
- Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes, then unmold and transfer to a wire rack to cool completely before slicing.
Notes
For extra flavor, you can add shredded coconut or use purple food coloring to enhance the color.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: ube, pound cake, dessert, Filipino dessert, baking