🍰 Classic Marble Cake – Smarter

Name: Classic Marble Cake – Smarter
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g soft yogurt butter (and butter for the pan); 150 g coconut blossom sugar; 1 pinch salt; 1 vanilla pod; 4 eggs; 425 g whole wheat flour (and flour for the pan); 25 g cornstarch; 1 packet baking powder; 150 ml milk (1.5% fat); 30 g cocoa powder

198 kcal · 30 min · 4 servings

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Ingredients

250 g soft yogurt butter (and butter for the pan)
150 g coconut blossom sugar
1 pinch salt
1 vanilla pod
4 eggs
425 g whole wheat flour (and flour for the pan)
25 g cornstarch
1 packet baking powder
150 ml milk (1.5% fat)
30 g cocoa powder

Instructions

1. Cut the vanilla pod in half lengthwise. Scrape out the seeds with a knife. Beat butter, coconut blossom sugar, salt, and vanilla seeds until fluffy.
2. Use the beaters of a hand mixer. Stir in the eggs one by one. Wait until each egg is fully incorporated before adding the next one.
3. Sift the flour into a bowl. Mix in the starch and baking powder.
4. Alternately add the dry flour mixture and 125 ml of milk to the butter mixture. Stir everything in gradually.
5. Grease a Bundt cake pan. Dust it with flour if necessary. Place two-thirds of the batter into the pan using a spatula.
6. Mix the remaining batter with cocoa powder and the rest of the milk. Spread this dark mixture over the light batter in the pan.
7. Swirl the dark batter into the light batter with a fork using gentle circular motions to create the marble pattern. Bake the cake in a preheated oven at 180 °C (convection: 160 °C, gas: settings 2–3) for about 55 minutes.
8. Insert a wooden skewer into the cake to test for doneness. Pull it out. If it comes out dry and clean, the cake is done. Otherwise, bake for another 5–10 minutes and repeat the test. Let the cake cool in the pan for about 10 minutes. Invert it and serve.

Nutrition per serving

kcal: 198
Protein: 4 g · Fett/Fat: 10 g · Carbs: 22 g