I missed last week...got some drama going on...you know how that goes, right? (wink!)
Weekly Reminder: What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).
So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr
Let's make a Marble Cake - YUM!...
Orangen-Marmorkuchen (German Marble Cake) serves 10-12
2 sticks + 2 TBL. salted butter (yes, salted, relax!)
1 3/4 cups of white sugar
4 eggs, separate
2 tsp. vanilla extract
2 3/4 cups of flour, sifted
2 tsp. baking powder (add 1/4 tsp. if you are at a "Sea Level" elevation)
1/2 cup heavy cream
1/3 cup water
Cocoa Marble:
3 TBL. cocoa powder
3 TBL. rum (in the pic, I used the standard Bacardi...Try Bacardi Select for a deeper flavor!)
1/4 milk (has to have SOME fat - 2%, whole, etc..)
1/2 tsp. pure orange extract oil
Sift together the flour and baking powder, set aside.
Using your KitchenAid mixer (or large bowl), cream the butter, egg YOLKS and 1 cup of sugar.
In a separate bowl, using a hand mixer, whip egg WHITES and remaining 3/4 cup of sugar until soft peaks are formed.
Fold the egg whites mixture into the butter yolk mixture, combining well.
Now, add vanilla extract, milk, water and the sifted flour mixture. Combine well, but don't over beat.
Now for the marble -
In a separate smaller bowl, remove 1/3 - 1/2 of the batter. Whisk in cocoa powder, rum, milk, and orange extract until perfectly combined..make SURE there are no lumps!
Spray your Gugelhopf mold (in other words, a bundt cake pan) with Pam for Baking.
Now let's layer...
Pour 1/2 of the vanilla batter into the mold. Next, pour all of the chocolate rum batter. Finish off by pouring the remaining vanilla batter on top.
Run a fork or butter knife from the bottom, up toward the top of the batter, with a delicate dragging motion - this is creating your marble.
In a separate smaller bowl, remove 1/3 - 1/2 of the batter. Whisk in cocoa powder, rum, milk, and orange extract until perfectly combined..make SURE there are no lumps!
Spray your Gugelhopf mold (in other words, a bundt cake pan) with Pam for Baking.
Now let's layer...
Pour 1/2 of the vanilla batter into the mold. Next, pour all of the chocolate rum batter. Finish off by pouring the remaining vanilla batter on top.
Run a fork or butter knife from the bottom, up toward the top of the batter, with a delicate dragging motion - this is creating your marble.
Finally, using a spatula, gently smooth over the top of the batter to create an even surface.
Bake at 350° degrees for about 45-55 mins. This is the tricky part..I live at a higher elevation (4,367 feet approx.) so stuff takes longer to bake. For all of you, "at Sea Level," peeps..start running a cake tester through your creation starting as early 35-40 minutes.
Sprinkle with powdered sugar on top..and get yourself a fantastic cup of coffee (Brazilian Santos Grade A is stellar!)!
Bake at 350° degrees for about 45-55 mins. This is the tricky part..I live at a higher elevation (4,367 feet approx.) so stuff takes longer to bake. For all of you, "at Sea Level," peeps..start running a cake tester through your creation starting as early 35-40 minutes.
Sprinkle with powdered sugar on top..and get yourself a fantastic cup of coffee (Brazilian Santos Grade A is stellar!)!
Just a quick note: this kuchen is sweet, but NOT super sweet. If you NEED more sugar..feel free to bump up the sugar 1/4 of a cup...
Thanks for the QUICKIE (wink!), I'll see ya next week (hopefully)!
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