As promised, here is the second part to my memories baking with my mom. My apologies for the lateness of this post – we’ve recently had a death in the family, which makes this type of post even more poignant for me! Continuing in the same vein as the last post, this cake is simply known as “Marble Cake”. It’s from a Dr. Oetker German Home Baking book which automatically opens to the page with the recipe for “Marble Cake”.
I remember not only making this cake with my mom, but also with my Oma (who I might add ALWAYS let me lick the beaters!!). I remember tasting the batter with my Oma and thinking it tasted different than when I made it with my mom. My mom’s always tasted good, but Oma’s had the “Oma taste”. This is definitely an unquantifiable measure of taste, of pretty much anything, but I do know there are readers out there who may identify with the “Oma taste”. Now, I believe it tasted that way probably because the ratio of ingredients was slightly different. Yepppp, definitely a more practical reason for those differences.
ANYWAY, moving on to the actual recipe…
1/2 cup butter, softened
250 g sugar
1 1/2 tsp vanilla extract
pinch of salt
500 g all purpose flour
3 tsp baking powder
1 1/2 tsp baking soda
1 cup sour cream
3 tbsp cocoa powder
4 tbsp milk
Preheat oven to 350F.
Cream butter and sugar together until creamy. Add vanilla extract and eggs, one at a time. Sift together flour, salt, baking powder and baking soda. Set aside. Measure sour cream and set aside.
Add the dry ingredients and the sour cream alternately – I usually do 4 dry additions and 3 wet additions. Beat until all incorporated.
You’ll need a ringed baking pan or a loaf pan (9″ x 5″). Prepare the pan by greasing and setting aside.
Once the batter is thoroughly mixed, add about half to two thirds of the batter around the pan evenly.
Leave the remaining batter in the mixing bowl. Add the cocoa powder and the milk and mix thoroughly.
Place the chocolate batter on top of the batter in the pan.
Swirl the two batters together to create a swirl-y, mix-y, marble-y effect.
Throw that sucker in the oven and bake for about 50-60 minutes. The outside of the cake should be nice and and golden-y brown! Let it cool in the pan about 10-15 minutes. Invert on a rack and let finish cooling.
If you have some issues with it falling apart when you take it out, just stick the pieces back together. As it cools, it will naturally “glue” itself back together. Or, if you’re me (or my dad!), just eat the fresh cake crumbs with some butter. Equally tasty!!
Enjoy! You’ll have to let me know which you prefer: coffee cake or marble cake! ;)
Thanks for reading! Happy eats!