The Love That Split the World / Marbled Pound Cake

Natalie’s last summer in her small Kentucky hometown is off to a magical start… until she starts seeing the “wrong things.” They’re just momentary glimpses at first—her front door is red instead of its usual green, there’s a pre-school where the garden store should be. But then she meets a boy who nobody else can see, and Nat knows something isn’t right. It’s hard to say much about this book without spoiling it, but I will say it is a fascinating take on growing up and finding your place in the world all while dealing with alternate realities.

The alternate realities that overlap in this book made me think of a marbled pound cake, two versions of cake swirling together.

Marbled Pound Cake


  • 1 ¼ cup all-purpose flour
  • Pinch of salt
  • 1 teaspoon baking powder
  • ½ cup unsalted butter
  • 1 ½ cup sugar
  • 3 large eggs at room temperature
  • 1 ¼ teaspoon vanilla
  • 1/2 cup regular whole milk
  • 1/3 cup unsweetened cocoa powder mixed with 4 tablespoon hot water


Preheat oven to 350F. Butter and flour a 9 x 5 x 3-inch loaf pan, keep aside.

In a bowl, sift flour with salt and baking powder. Keep aside.

In a different bowl, Add the butter and beat for 3 minutes until lighter in color. Add the sugar and beat until fluffy and much lighter in color, about 4 minutes on high speed.

Add the vanilla and then add the eggs one at a time, and each time you add an egg, beat for three minutes.

Add half the flour to the butter and sugar mixture and beat on lowest speed until combined (do not over mix).

Add all the milk and beat until combined then add the rest of flour and beat until combined. The batter should look silky but a little thick.

Take around three fourth of the batter (around 2 cups and a half) and mix with the chocolate and hot water mixture.

When scooping both batters in the pan, place a scoop of white batter and beside it a chocolate and the white batter and beside it chocolate batter. For the second layer, on top of every white batter place a chocolate batter, and on each chocolate, scoop a scoop of white batter. Using a butter knife, make a U or an S shape.

Tap the pan lightly two times over the kitchen counter, place in the middle rack of the oven and bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean.

Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

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