Decadent Marble Cake with Crumb Topping

Estee Kafra Recipe By
  • Cooking and Prep: 1.5 h
  • Serves: 8
  • Contains:

When I tasted this cake, I knew I needed to get hold of the recipe! It's originally from my cousin’s sister-in-law, and I made a few signature changes. I add coffee to everything cocoa and I did away with some of the sugar. I don’t like to use margarine, so I tried the recipe with three different replacements. I substituted the margarine with coconut oil, and although I loved it, my family didn’t go for the added coconut flavor. Using oil didn’t do justice to the crumbs on the top. I finally tried Betterine, and I knew I'd found a winner.



Ingredients (12)

Main ingredients

Start Cooking

Prepare the Cake

Yields 10- by 14-inch baking pan

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

  2. In a large bowl, place flour, sugars, margarine, half a cup of oil, and cinnamon; mix to combine. Remove one and a half cups of crumbs for the topping and set aside.

  3. Add eggs, juice, and baking powder to the bowl, and mix to combine.

  4. In a separate bowl, place remaining quarter cup of oil, dissolved coffee, cocoa powder, and confectioners’ sugar; mix to combine.

  5. Line the bottom of a 10- by 14-inch (26- by 36-centimeter) baking pan with Gefen Easy Baking Parchment Paper (only the bottom). Pour white batter into the pan. Pour chocolate batter on top and swirl into white batter. Spread crumbs over the top.

  6. Bake for one hour and 10 minutes.


Food and Prop Styling by Renee Muller

Photography by Moshe Wulliger

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