Marble Spice Cake

Kara from Knead Bake Cook shared this Marble Spice Cake that combines molasses and spices in a dark batter that gets all mixed up with vanilla and almond flavors in a light batter.

Marble Spice Cake

Ingredients

    Dark batter
  • 2 cups cake flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice or ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup of butter (1 stick)
  • 1 cup brown sugar, packed
  • 4 egg yolks
  • 1/2 cup molasses
  • 1 cup plain yogurt
  • Light batter
  • 2 1/2 cake flour, sifted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup of butter (1 stick)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 cup granulated sugar
  • 3/4 cup milk
  • 4 egg whites

Instructions

  1. Thoroughly butter and dust your bundt pan with fine bread crumbs. Set aside.
  2. For the dark batter, sift together the flour, baking soda, cinnamon, nutmeg, allspice or ginger, and salt. With an electric mixer, cream together the butter and sugar. Add in the eggs yolks and the molasses. Once that is blended, alternate the dry ingredients in 3 additions and yogurt in 2 additions until a smooth batter is formed. Remove from the bowl and set aside.
  3. For the light batter, sift together the dry ingredients. With an electric mixer, cream together the butter, extracts and 3/4 of the sugar until creamy. Once that is blended, alternate the dry ingredients in 3 additions and milk in 2 additions until a smooth batter is formed.
  4. In a separate medium-sized bowl, beat the egg whites until soft peaks form. Slowly add the rest of the sugar and continue beating until stiff peaks form. Then, fold the beaten egg whites into the light batter until it just comes together.
  5. To marble, place six dollops of the dark batter on the bottom of the bundt pan. Inside of those dollops, place another dollop of the light batter. Repeat until all the batter is used. Give the batter a quick swirl in one direction and then the other to smooth out the top and disperse any air bubbles.
  6. Bake for about 1 hour or until a cake tester removes cleanly from the cake batter. Cool in the pan for 10 minutes. Then loosen the edges with a knife, cover with a wire rack and flip over. Let stand to cool before cutting.
  7. Dress with dusted powdered sugar or your favorite glaze or frosting.
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Knead Bake Cook

Contributor

I am a recent undergraduate with a degree in graphic design. When I was completing my degree, I seemed to always gravitate towards food-based projects. When I wasn’t designing, I was taking photos of food or procrastinating in the kitchen.

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