Marble Cake

Lately I’ve been getting this need to get into the kitchen. Maybe it’s because I am busy during the week with my day job, finishing at 7/8PM. I am readjusting my schedule to this new flow of workload so that I will be me baking during the day once again. Since I’ve been packed, it seemed that the perfect day to bake was Sunday. I walked into the kitchen with the idea of baking but didn’t know what to do. Then it hit me. I remembered that way back when TFK was just starting, I’ve previously made Marble Cake but didn’t get to take the pictures. Honestly, it was more that I was multitasking that I forgot to take the pictures, so I decided to bake the recipe so my family would taste it… And I am proud to inform you, my fellow foodies, that it is a success.It is Wednesday and there’s just two servings left. This is perfect as a Coffee Cake, and for those hot summer days, you can serve it with a scoop of vanilla ice cream.

The trick is to spoon batter alternating the vanilla and chocolate batters, like a checkerboard. Then, with an offset spatula or knife, draw swirls to mix the batters. The cake will turn out marbled. You could also do this with different colored batters for a non-chocolate version of the marble loaf.

Kitty

Marbled Cake

Marble Cake

Recipe by Martha Stewart
Yield: Makes one 9-by-5-inch loaf

Ingredients:
½ cup unsalted butter, room temperature, plus more for pan
1 ¾ cups cake flour*
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
⅔ cup buttermilk, room temperature*
¼ cup plus 1 tablespoon cocoa powder
¼ cup plus 2 tablespoons boiling water

Directions:

  1. Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan, line it with parchment paper, then coat with butter and flour; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside ⅓ of the batter.
  3. In a bowl, mix cocoa and ¼ cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
  4. Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
  5. Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

Note:

  • Instead of cake flour, I used 1 ¾ cups of all-purpose flour, removed 3 tablespoons of flour and replaced them with 3 tablespoons of cornstarch. Sift it four times and you are ready to use it.
  • For the buttermilk, I used 1 tablespoon white vinegar and filled up to the ⅔ cup mark of the measuring cup with whole milk.

Marbled Cake

Marbled Cake

Marbled Cake

Marbled Cake

Marbled Cake

Marbled Cake

Marbled Cake

Marbled Cake

Marbled Cake

Marbled Cake

Marbled Cake

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