Marble Loaf Cake

Years ago one of my neighbors gave me a loaf cake recipe that was easy to make and my kids loved it so much it was the cake that everyone requested I make.

That was in the mid '70's (oh sooooo long ago). Since then we moved a few times and of course I lost a few recipes along the way -- this recipe was one of the casualties.

I've tried dozens of loaf cakes to try to replicate the original recipe with no luck. I remembered the recipe was very easy.  Everything went into one bowl with the basic ingredients of eggs, butter, milk, sugar, flour and I added chocolate chips which is why the kids loved the cake.

The one thing I always remembered was that I could make the cake recipe on any given day since I always had milk, eggs and butter in the fridge.  I didn't need to buy a pound of butter and an extra dozen eggs.  My problem was I couldn't remember the measurements.

I saw this recipe for a marble cake in all*you Magazine which I thought I would try especially since it was a chocolate marble cake.   Everyone loved it and thought the texture of the recipe was as close to the original loaf cake I used to make. The ingredients though are different.

It is easy to make but it is not an 'all in one bowl' recipe and takes a couple of extra steps, but it is worth it. I used whole wheat flour and coconut sugar since I've been using less white flour and granulated white sugar in most of my baking. I also changed up the chocolate portion of the recipe to make it richer which everyone loved. By changing the chocolate it made the addition of the whole wheat flour almost a non-issue which is a plus for the boys.

The recipe below is exactly how the recipe is written except for the chocolate. The recipe called for blending cocoa powder and boiling water to mix with the 1 cup of batter for marbling. I wanted more chocolate than that so I made a ganache type of melted chocolate for an extra chocolate punch.

Marble Loaf Cake
(adapted from Chocolate Marble Cake in all*you Magazine)
Ingredients

• 1 3/4 cups Cake Flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2/3 cup plain yogurt
• 2 TBLS. whole milk
• 8 TBLS. unsalted butter (room temperature)
• 3/4 cup sugar
• 3 large eggs (room temperature)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup boiling water

my version of chocolate marble

• 2 1/2 TBLS. milk (heated in microwave)
• 1/4 cup chocolate chips

Directions

1. Preheat oven 325 degrees. Spray loaf pan with non-stick cooking spray.
2. In small bowl whisk together flour, baking powder and salt. In a separate dish mix together yogurt, milk and vanilla.
3. In a large bowl using an electric mixer on medium beat butter and sugar until light and fluffy (approx. 3 min.). Add in eggs one at a time mixing after each addition. Reduce speed to low add half of the flour mixture then add yogurt mixture and continually beating after each addition.
4. Remove about 1 cup of the batter and set aside.
5. Pour the larger amount of batter in the loaf pan and set aside.
6. Add the cocoa powder to the boiling water and stir well until cocoa is melted. Stir into the 1 cup of batter and then swirl it into the batter that is in the pan.
7. Place loaf pan into the oven and bake approximately 50 minutes.
If you like chunks of chocolate eliminate steps 6 & 7 above and continue from here for my version of Chocolate Marble.
• In a small dish heat the 2 1/2 TBLS. of milk for 15 seconds in the microwave, or until it is hot without bubbling over. Add in the chocolate chips and stir until all the chips are melted.
• Drop small amounts (the mixture will be thick) of the melted chocolate around the top of the cake batter in the loaf pan. Then add the remainder of the 1 cup batter spread evenly over the top of the chocolate and add more chocolate to the top of the batter, just poking it down into the batter with a spoon.
8. Place cake into the heated oven and bake approximately 50 minutes.
9. Cool on rack for 15 minutes then remove from pan to cool completely.

Serve with a scoop of ice cream, chocolate syrup drizzle and a little whipped cream. I sometimes bake when no one is around and grampy is traveling. So I slice the cake, wrap the slices individually and freeze them so we can have a piece of cake whenever we want. That way the cake stays fresh and my efforts are well worth it.



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