Decadent Marble Cake with Crumb Topping

Estee Kafra Estee Kafra
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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.

 

 

1h 30m 8
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Egg, Wheat

Directions

Prepare the Cake

  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 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.

Credits

Description:

Yields 10- by 14-inch baking pan

Description:

Food and Prop Styling by Renee Muller

Photography by Moshe Wulliger

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9 Comments

Esther •

Can’t believe I didn’t comment on this yet I made it a few times. This is so dreamy because the consistency is not that of a regular marble cake which is like sponge cake. It is super decadent. I make it in a 10x 14 and then I put away half in a 9x13 and freeze for different shabbos.

Chana Fox Kosher.com Team •
Reply to Esther

Hi Esther,
That's so smart. We are so glad you are enjoying!
-Chana Tzirel from Kosher.com

DJS •

This marble cake is IT! It's absolutely beyond perfect. I've tried it in a Bundt pan and it was delicious but we kind of had to eat it out of the pan (crispy top, yum!) because it wouldn't release from the pan. The chocolate swirl is too wet (swoon!). I use only oil, no margarine, and it still comes out perfect. I also use whole wheat flour and it comes out perfect.

Mike •

what is vanilla sugar? Can I use vanilla extract instead. if so how much

Esther Leah •
Reply to Mike

Vanilla sugar is sugar saturated with vanilla extract. You can use vanilla extract instead.

Malky Kreiser •

Decadent Marble Cake with Crumb Topping if i make in a bundt pan then i do the crumbs inside the bundt pan first right?

Raquel Malul Kosher.com Team •
Reply to Malky Kreiser

Yes- I hope that wouldn't make them burn.

Malky Kreiser •

Decadent Marble Cake with Crumb Topping What would be the cooking time if it is in a bundt pan?

Raquel Malul Kosher.com Team •
Reply to Malky Kreiser

I've never tried it in a bundt pan so I am not sure. I would start with 45-50 min and go up from there depending on when the cake looks done