Marble Crumb Cake Food

MARBLE CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 13x9 inch cake pan.
• Combine 1/2 cup of the flour and the brown sugar, cut in the butter until the mixture is crumbly, stir in the chopped nuts and set aside.
• In a double boiler or microwave melt chocolate chips and set aside to cool.
• In a large bowl mix the remaining 2 cups flour, white sugar, baking soda, and salt. Add the shortening, eggs, buttermilk, and vanilla. Blend and then beat with an electric mixer at medium speed for 2 minutes.
• Combine 1 cup of the batter and the melted cooled chocolate, mix well.
• Alternate spooning the light and the dark batters into the prepared 13x9 cake pan. Cut through with a knife to marble. Sprinkle top with the reserved nut mixture.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until cake tests done. Let cake cool and enjoy!

MARBLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
• Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
• Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
• Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

HONEY , CHOCOLATE AND GOLDEN MARBLE CAKES

Steps:

• Preheat oven to 350°F Generously spray two 9 or 10-inch angel food cake pans with non stick cooking spray.
• For all batters, use a food processor.
• Mix ingredients for each cake in order given.
• If you start with the yellow batter you don't have to clean the processor in-between.
• Pour each batter into its own bowl.
• Once batters are ready, layer in pans.
• Start with one third of each: honey, then yellow, then chocolate batters.
• There is no need to marbleiz.
• This will happen during baking.
• Dust with sugar before baking.
• Bake 65 to 75 minutes.
• Cool well.

RUM-SCENTED MARBLE CAKE

Steps:

• 1. Set a rack in the lower third of the oven and preheat to 325°F (160°C).
• 2. In the bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Stir well by hand to mix. Add the butter. Beat the mixture on low speed with the paddle until the mixture is a smooth, heavy paste, 1 to 2 minutes.
• 3. Whisk the eggs and rum together. On medium speed, beat 1/3 of the egg mixture into the flour and butter mixture. Beat for 1 minute.
• 4. Stop and scrape down the bowl and beater. Add half of the egg mixture and beat for 2 minutes. Repeat with the other half.
• 5. Remove the bowl from the mixer and using a large rubber spatula give the batter a final mix.
• 6. For the chocolate batter, combine the rum, milk, and baking soda in a medium mixing bowl, Whisk well to dissolve the baking soda. Scrape in the chocolate and whisk it well. Add the 2 cups of base batter to the chocolate mixture and whisk well to combine.
• 7. Scrape half the remaining base batter into the prepared pan and smooth the top. Cover with the chocolate batter, making it as even a layer as possible. Finally top with the remaining base batter and smooth the top. Use a wide-bladed table knife or a thin metal spatula to marble the batter: Insert the knife into the batter at the central tube, with the flat side of the blade facing you. Draw the blade through the batter to the bottom of the pan and up and out of the side of the pan closest to you, repeating the motion every inch or so around the pan, making a spiral in the batter, almost as though you were folding egg whites into it. Stop when you get back to the point where you started. Don't bother to smooth the top of the batter-it might disturb the marbling.
• 8. Bake the cake until it is well risen and firm, and a toothpick or a small thin knife inserted midway between the side of the pan and the central tube emerges dry, about 1 hour.
• 9. Cool the cake in the pan for 5 minutes, then invert a rack over it. Invert and lift off the pan. Cool the cake completely over the rack.

CLASSIC CRUMB CAKE

Steps:

• Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 9-inch square baking pan; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla, and stir until combined. Add reserved flour mixture and the sour cream, and stir just until well combined. Fold in 2 cups blueberries, if using. Spoon batter into prepared pan. Toss remaining cup blueberries, if using, with the crumb topping. Sprinkle the crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Dust with confectioners' sugar before serving, if desired.

CAKE CRUMB PUDDING (A USE FOR STALE CAKE)

Steps:

• Pour hot milk mixed with sugar, salt, and vanilla slowly into eggs whisking all the while.
• Then pour over crumbs and pour into dish.
• Place dish in a pan of hot water.
• Bake 350 for 40 min or until knife inserted comes out clean.
• Serve hot or cold with cream.