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Marmorkuchen - Marble Pound Cake

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September 10, 2014 / German / By
ETG - Food For Thought

Marmorkuchen, commonly referred to all around the world as Marble Pound Cake, has its origins in the 19th century Germany. The aim was to create a marble effect by using 2 different cake colors, battered together. Originally, we saw the use of currants, coffee, raisins, spices and molasses in order to create a bartering effect. Just as with all parts of German Cuisine, this recipe evolved. 

The Marmorkuchen recipe below was submitted as a part of German Cuisine Month by Toren Elste, author of "Culinary Adventures In Germany" If you like the recipe, make sure that you take a look and you consider buying it.

Recipe, as written by Toren:

Can’t you just imagine the ooh’s and ahh’s coming from guests when you present this  beauty? Any bundt pan will do, but you can fnd some amazing ones in the stores these days. The vanilla and chocolate sections of this cake “marblelize” which is a real show stopper when you slice the cake. I have fond memories of my Oma’s Marmorkuchen which she would serve at breakfast or for our Kaffeeklatsch. If it is not sweet enough for your tastes, I would encourage you to serve it with a chocolate, rum or lemon glaze which could be passed at the table and/or drizzled over individual slices.

Ingredients:

  • 3/4 cup butter, room temperature 
  • 1 1/4 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 eggs
  • 2 1/2 cups flour
  • 2 teaspoons baking powder 
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 2 tablespoons cocoa powder 
  • 1 teaspoon instant coffee
  • 1 tablespoon sugar powdered sugar for dusting

Preparation:

Preheat oven to 350° F. Grease and flour a 12-cup Bundt pan.

In the bowl of an electric or hand mixer, beat together butter and sugar until pale and creamy, add vanilla and eggs, beating until well mixed.

In a separate bowl, mix flour, baking powder, and salt. Stir flour mixture into sugar mixture, beating in a little at a time, alternating with the 3/4 cup milk, a few tablespoons at a time until all is combined. Pour 2/3 of batter into a greased bundt pan. Leave remaining batter in the mixer bowl, add cocoa, instant coffee and one tablespoon of sugar, mix well to combine. Spoon chocolate batter over plain batter, with a spatula, fold batters together just until some of the white batter is incorporated with the chocolate to create a marbled effect. Bake 60 - 65 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack about 10 minutes. Remove cake from bundt pan and cool further on wire rack.

To serve, dust with powdered sugar and of course, serve with a cup of coffee!

*note: Variation: Use almond or rum extract instead of vanilla! Makes 1 cake - about 12 slices. 

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Country: Germany

Province/State: Berlin

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$$$ = fine dining,etc

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