If you’ve ever lived in New York City (like me.. 10 years in Greenwich Village) or visit frequently, you’ll notice that not only is there a deli on literally every corner of the city, but every deli sells Marble Loaf Cake. It’s very odd. If you think I’m lying… next time you’re in NYC make an attempt to check out a deli and you will find the famous Marble Loaf Cake. Promise! It’s weird.
I miss so many things about NYC… The pizza, restaurants, nightlife, subway rides and walks simply running errands, the cheap manicures and pedicures ($25 for both), sample sales, having a meal alone and leaving with five new friends… and so much more. NYC changed my life, so much that I have an apple tattoo on my right wrist. Oh yeah.
Well, I also miss the Marble Loaf Cake. Again, weird. I know. So… I googled a recipe and made one myself. The first one came out like a brick, but I know exactly what I did wrong. I used the wrong size pan and the temp of my oven was a little too hot. So, as usual, the second time was a charm. I got up off the couch around 9 p.m. last night and said to myself, “let me try to make that damn cake again.” And I’m so glad I did.
I altered the original recipe from the book, “Chocolate and the art of low fat desserts.” I found the recipe online since I don’t bake and couldn’t even begin to write a baking or dessert recipe myself. In baking, as most of you know, everything needs to be exact. But as I mentioned before, if things don’t come out the way you like, there are certain things you can adjust, such as the amount of chocolate, nuts, and sometimes even the flour etc. The only things you likely can’t adjust is the baking soda, baking power, etc. But we won’t get into that since I honestly don’t know enough about baking.
1 3/4 C Flour all purpose
1t Baking Powder
1/2t Baking Soda
6T Butter softened
1 C Sugar
1 Whole Egg
1 Egg White
1C Plain Yogurt
1/3 C Unsweetened Cocoa Powder
1/3 C Sugar
1/4 C Coffee or Espresso (wet)
Preheat your oven to 325 degrees. No higher. I found this cake comes out better when it bakes at a low temp. In a medium bowl, combine all of the dry ingredients. I recommend sifting them but you don’t have to. In a mixer, or in a large bowl (using a hand mixer) beat the butter and sugar. Add the egg. Beat for another minute. Add the egg white and vanilla and beat for about five minutes until it’s light and fluffy. LIGHT AND FLUFFY!
In a small bowl, combine all of the marble ingredients. This should be a very loose and wet consistency… so don’t fret.
Combine the wet and dry ingredients and alternate with the yogurt. For example… put half of the dry ingredients into the wet bowl, then add a half a cup of yogurt, then add the rest of the dry, then the remainder of the yogurt. I have no idea why… that’s what it says and I know literally nothing about baking, so just do it. 🙂
Grease and flour a loaf pan. Pour the cake batter to fill about a THIRD of the pan. Pour half of the marble mixture over the cake batter, and with a butter knife (or other flat, kitchen object) swirl the marble mixture into the batter. Cover the marble with the remainder of the cake batter. Top the cake batter with the remainder of the marble mixture and swirl it again.
Note: I screwed up the first loaf because I filled the pan with too much batter. You want to leave about a THIRD of the pan open so the cake has room to breath and rise. So do not fill the pan to the top or it’ll burn and the consistency will be way too heavy. We are going for a light and fluffy cake here!
Place the cake on the middle rack and check on it after 30 minutes. It’s not done… but take a look. It shouldn’t take more than 45 minutes… but keep tapping the top middle of the cake and you should be able to feel if there is wet batter in there. It’s not brain surgery… does it feel done? Yes. Then it is. None of this wooden toothpick crap…. JUST FEEL IT.
Cupcakes: I had a little extra batter left so I decided to make a few cupcakes. I hate cupcake wrappers. They are so 1980 and just so lame. So I cut up some parchment paper and used that instead. Here’s what I did:
Cut a sheet of parchment paper into four blocks. If you don’t have sheets and you have a roll, slice off a sheet the size of an average cookie sheet, then cut it in fours. Press the sheets into a cupcake tin and coat with baking spray. Using an ice cream scoop (for size consistency), add a scoop of batter followed by a tablespoon of the marble mixture. With a butter knife, swirl the marble mixture into the batter.
Mine are a mess… but I’m a mess so it’s par for the course.
No frosting necessary! ENJOY!
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Stuffed Baby Eggplant
Tomato & Ginger Soup
And much more…
Please allow 3-5 days for shipping and handling. Thank you for your purchase! ~ Jen