Classic Marble Cake – smarter

Ingredients

• 250 g soft yogurt butter (and butter for the mold)
• 150 g coconut blossom sugar
• 1 pinch salt
• 1 Vanilla bean
• 4 eggs
• 425 g wheat wholemeal flour (and flour for the mold)
• 25 g cornstarch
• 1 packet baking powder
• 150 ml milk (1.5% fat)
• 30 g cocoa powder

Instructions

1. 1.

   Halve the vanilla bean lengthwise and scrape out the seeds with a knife. Cream the butter with coconut blossom sugar, salt, and vanilla seeds.

2. 2.

   Incorporate the eggs one by one with the whisk of the hand mixer; make sure each egg is fully incorporated into the batter before adding the next.

3. 3.

   Sift the flour into a bowl. Mix the cornstarch and baking powder.

4. 4.

   Gradually incorporate the mixture with 125 ml of milk into the butter mixture.

5. 5.

   Grease and flour a Gugelhupf mold if necessary. Pour 2/3 of the batter into the mold with a spatula.

6. 6.

   Mix the remaining batter with cocoa powder and the remaining milk and pour it over the light batter.

7. 7.

   Draw the dark batter into the light batter with a fork using slightly circular motions to create the typical marble pattern. Bake in a preheated oven at 180 °C (convection: 160 °C, gas: level 2-3) for about 55 minutes.

8. 8.

   To check for doneness, insert a wooden skewer into the cake and pull it out again: if it comes out dry and clean, the cake is done. Otherwise, bake for another 5-10 minutes and repeat the doneness test. Let the cake cool in the mold for about 10 minutes. Turn out and serve.