Source: Beerli Family, cir. 1970’s.
For over 25 years my husband and I married in California. He brought to our marriage many things, kitchen talents wasn’t one of them. However, he did bring along an amazing cook book from his childhood. In this cookbook is the one and only thing he can make to perfection. The marble bunt cake.
The Marble Bunt Cake
This bunt cake brings along with it decades of memories. This cake was made by my husbands grandmother and mother. My mother-in-law made this cake for us upon her first visit to the continent. I seem to make this cake for many occasions, or just because. The cake is typical German in my opinion. It’s the perfect cake for coffee time, tea time, or for a little daytime snack. It’s moist, yet strong. You can pack it up for the kids for a noon snack, or along on a picnic and it wont crumble apart.
I like to finish this cake with a dusting of powder sugar. If you’d like to do more, you can drizzle with melted chocolate, or perhaps a nice lemon/sugar icing. I think the attractive quality in this cake certainly is the taste. But, I love the marbling effect. It was something that seemed so complicated in the beginning, but marbling is actually quite simple. The recipe calls for cacao powder-just put half the cake batter (plain) in the form, then, mix in the cacao powder with the left over half. After that’s been well mixed, pour the chocolate batter on top. As it bakes, it melds…and that’s how you get your marble.
Marble Bunt Cake
- 250 gr butter melted and cooled
- 250 gr sugar raw, organic
- 4 medium eggs organic
- 1 tsp vanilla sugar home-made or in packet
- 1 TBS rind of the lemon
- 500 gr flour organic
- 1 tsp salt
- 1 tsp baking powder
- 2-3 tsp cocoa powder organic
- 2 tsp rum dark is best
- 1/8 liter milk raw and organic
- Preheat oven to 200°C.
- Combine melted butter, sugar and eggs and beat until well mixed. Add rind of lemon. mix
- In a separate bowl, mix flour, baking powder & salt
- Combine wet with dry, and slowly pulse. Add milk & rum alternately during pulse. Mix until well combined.
- In a well buttered cake pan (bunt style), sprinkle a small amount of bread crumbs to pan. This not only coats the under (top when finished) layer of cake, but it most importantly gives you an easy release when the cake is done. If all is done well, cake should just drop out effortlessly when cooled, without sticking or breaking.
- Pour half the dough in the pan.
- Add cocoa powder to remaining mixture. After well combined, spoon in the remaining dark mixture on the top.
- Bake for around 45 minutes, or until tester tool (long metal needle) comes out clean.
- Let cool on wire rack. When ready, flip over to cake dish. Sprinkle with powder sugar.