Here is the recipe from previous post’s Marble Cake. It is a very common cake in Germany, where dry pound cakes are often eaten with afternoon coffee. It wouldn’t be a Susonian cake, if I didn’t make any changes to the original recipe, though.
- 2 cups flour (I used 1 cup all-purpose and 1 cup whole wheat)
- 1/2 tsp salt
- 2 Tbsp baking powder
- 1/2 cup sugar
- 1 egg and 1 egg white
- 1/2 cup butter, softened
- 1 cup milk of choice (I used 1% because it’s what I had on hand, but I’m sure soy or almond milk work well, too – I would have used almond milk, if I’d had it)
- 1 tsp vanilla extract
- 3 Tbsp cocoa powder
- Preheat oven to 350° F.
- Wet ingredients (except milk): Mix sugar and butter and whisk on high until fluffy. Add egg and egg white and vanilla and mix on high until creamy and fluffy.
- Mix into dry ingredients, alternating with the milk and carefully incorporate everything into a fluffy dough.
- Divide dough in two parts and add the cocoa to one part: I like a lot of chocolate in my cake, so I divided the dough in two halves, but if you like more of the vanilla flavour, only use 1/3 of the dough to mix in the cocoa powder.
- Fill a greased and floured cake form (e.g. loaf pan) with first the vanilla and then the chocolate dough. Run a thin knife through the two doughs to create the marble effect.
- Bake for about 30-35 minutes. Check if the cake is done by inserting a wooden toothpick in the middle of the cake. If it comes out clean, it’s ready.
- Enjoy as is, or top with confectioners sugar or a chocolate glaze.
I hope you like it. Let me know how it turned out.
By the way, normally the recipe calls for only all-purpose flour, 1 cup of sugar and two eggs, so I tried to make it a little bit healthier, but it’s still a treat, not a sugar-free, fat-free, whole wheat superfood. However, a vegan and even healthier version might definitely be in the future.
Happy baking and have a great weekend!