Sometimes you just want cake… you NEED cake. It’s not anyone’s birthday, anniversary, special day, event or even Cake Day (every November 26th if you wanted to know 😉 ) but you make cake anyways.
This was that cake for me.
A little vanilla, a little chocolate, dense but also moist and quite pretty when sliced through to show off the swirls.
I haven’t made this cake in a long time and its definitely been tooooo long! I may (or may not) have eaten it for breakfast 3 days in a row dipped in my coffee… how can I not when it’s got a big ‘ol “S” swirled right into it, it’s like my name is written right on it. 😀
Spelt Marble Cake
- 250 g butter at room temperature
- 250 g + 1tbsp sugar
- 500 g organic all purpose, unbleached spelt flour
- 1 tsp vanilla extract
- 3 large eggs
- 1 tsp sea salt
- 1 tbsp rum optional
- 4 tsp baking powder
- 115 ml + 3 tbsp milk or unsweetened almond milk or other non-dairy milk
- 4 tbsp cocoa powder
Preheat your oven to 375 degrees F. Using a stand mixer or large bowl and handheld mixer, cream the butter and add 250g of sugar. Beat until fluffy. Continue to beat on low and the vanilla extract, eggs one at a time and the rum.
In another bowl, sift the flour, salt and baking powder together. Alternating between the dry ingredients and 115ml of the milk, slowly mix each to the wet ingredients until the dough has a firm dropping consistency.
Grease a 10" bundt pan or tube cake pan with butter. Add approximately 2/3 of the dough to the pan and spread evenly. Add sifted cocoa and 1 tbsp sugar to the remaining 1/3 dough alternating with 3 tbsp of milk to again give the dough a firm dropping consistency.
Spread the chocolate dough evenly over the vanilla dough, then using a fork, draw it down and round through both doughs to swirl. I usually do this in 6-8 spots around the cake.
Bake for 50-65 minutes or until a toothpick poked into the cake comes out clean. Let cake cool completely before removing from baking pan.