Vintage Jewish Bakery Marble Cake - Vintage Kosher Cake Recipe
Prep Time
25 minutes
Bake Time
50–60 minutes
Servings
12 servings
Ingredients
For the Cake Batter
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter or pareve margarine, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup sour cream or pareve sour cream substitute
1/2 cup milk or non-dairy milk
For the Chocolate Swirl
1/3 cup unsweetened cocoa powder
1/3 cup sugar
1/4 cup milk or coffee
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or tube pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream and milk. Mix until smooth.
In a separate small bowl, stir together the cocoa powder, sugar, milk or coffee, cinnamon, and vanilla extract to create the chocolate mixture.
Transfer about one-third of the vanilla batter into the chocolate mixture and stir until combined.
Pour half of the vanilla batter into the prepared pan. Spoon half of the chocolate batter over it. Repeat with the remaining vanilla and chocolate batters.
Use a butter knife to gently swirl the batters together for a marbled effect. Do not overmix.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes before turning it onto a wire rack to cool completely.
Optional Finishing Touches
Dust with powdered sugar for a classic bakery-style presentation
Drizzle with a simple vanilla glaze
Serve with coffee or hot tea for an old-world Jewish bakery experience
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