I just got back from a visit overseas to visit my grandmother. I didn't have a lot of time there, but on one of the days I had the pleasure of being served a lovely tea and cake which got me hankering to make a cake after I got back.
German Marble Cake
1 c. butter
1 1/2 c. sugar (I think I may have accidentally put in 1 1/4 c. My cake could have used a little more sweetness but the kids didn't mind)
1 c. whole milk
1 tsp. almond extract
3 1/4 c. flour
1 Tbsp. baking powder
tiny pinch of salt (I skipped it since I used normal salted butter)
1/4 c. unsweetened cocoa powder
3 Tbsp. dark rum
Preheat oven to 350 degrees fahrenheit and grease the tube or bundt pan well.
Cream the butter and sugar until fluffy, then beat in the eggs, and then the milk and almond extract.
In a separate bow, mix up the dry ingredients (flour, baking powder and salt) and then add that to the wet ingredients, beating into a creamy texture.
Take out about half the batter and add rum and cocoa to the remaining half.
Layer and swirl the batters into the pan, then bake for just over an hour or until the toothpick test comes out clean. Then let it cool before flipping, and add the powdered sugar on top.
I put the white batter in first, then the dark batter on top. I swirled it with a knife a little bit, but I think the chocolate wasn't as heavy as I expected so it didn't sink into the white as much as I hoped. Next time I will poke it into the white batter more to make the pretty pictures inside each slice.
All baked - The trick with these old bundt pans is to really not skimp on the butter when you grease the pan. Otherwise the cake will stick to the pan and you end up with a big mess.
German cakes dont usually have frosting. This is a dense cake, almost like a rum poundcake, and it's best with something simple like powdered sugar on top.
This is a recipe that I think having the really good dutch cocoa truly makes a difference. Its way more expensive than the regular cocoa, but with the rum and almond extract, the really good cocoa packs a chocolate punch that is worth the expense. I'd used a middle-range cocoa but next time I will make sure to get the really yummy Droste powder.
It's a heavier dryer cake that is perfectly suited to an afternoon tea.