I was feeling under the weather this week… Which is sad, because we’re having really beautiful weather right now.
I don’t get sick very often so when I do, I tend to milk it.
I stay at home, plop down on the couch, and watch Food Network ALL. DAY. LONG. Oh, wait… I do that every day. Anyway, I do nothing all day and at some point… I get hungry.
When I’m feeling under the weather, I like to stick with more traditional foods, like sweets, because really, what’s going to make me happier? Dry toast or Marble Cake? I think we know the answer.
Unfortunately, I had no appetite when I made this so I didn’t eat any of it. BUT it was a hit among all taste-testers! It’s buttery, light, soft, simple, and not too sweet. Plus, it makes your house smell wonderful and the marble effect is puuurty.
Marble Cake recipe from Martha Stewart:
½ cup (1 stick) unsalted butter, room temperature, plus more for pan
1 ¾ cups cake flour (not self-rising)
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk, room temperature
¼ cup plus 1 tablespoon Dutch-process cocoa powder
Confectioner’s Sugar for dusting, optional
Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Dust with confectioner’s sugar, if desired. Cake can be kept in an airtight container at room temperature up to 3 days.