Marble Bundt Cake

Marble Bundt Cake

Living in NYC, just about every deli has slices of marble loaf cake available. You will also see it at Starbucks too. I love marble loaf cake but I am not a huge fan of buying sweets at delis since I never know how long they have been sitting out or what’s in them. The marble loaf cake at Starbucks is not bad but again I am not sure what is in it. I am a purist when it comes to desserts. I don’t like to buy packaged desserts, I would prefer to either buy from a bakery where I assume they do not use a bunch of chemicals or of course, make my own at home.

Q is an amazing cook. He is one of those people that can whip something up at the last minute with no recipe and it’s still better than what you would eat at a restaurant. Me on the other hand, I am an okay cook. I am able to follow instructions and never cook without a recipe. I think that’s why I love baking so much. It is really important to follow the instructions precisely which anyone that can read is able to do.

I have always wanted to make a marble loaf cake so I did some research on what would be the best recipe. I initially wanted to make it in a loaf pan but when I found this recipe on Sarabeth’s blog I decided to make it in a bundt cake pan instead (this is the bundt pan I use).

A few pointers for when you decide to make this at home:

-Make sure that if you decide to cook this in a confection setting on your oven that you do not keep it in for the full 55 minutes. I did that and although the cake is very tasty it is not as moist as I had hoped. It is still very good though.
-I did not use the instant espresso powder because I didn’t feel like buying it. I used the coffee but not the powder. The cake was still tasty and had a coffee flavor in it though. Don’t sweat it if you don’t have instant espresso powder on hand.
-You could also make a dark chocolate glaze for it that would be really yummy. I decided to do this since anything smothered in chocolate glaze sounds like an outstanding idea. Here is a recipe for a glaze on Food & Wine.com that is phenom.
-This cake would be great with a coffee or topped with vanilla ice cream.

The recipe says You can store it with Saran Wrap for up to 3 days. I think I am going to take some to my work and send some with Q for his work as well. Last thing I need is to chip away at this all by myself this week!


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