It was Hubby’s birthday on Friday and he said he didn’t want a cake. Say what? No cake? On your birthday? And he has a person who loves to bake for a wife?? He said he didn’t want a cake because it’s fattening. I know where he’s coming from. We had been eating out more than usual lately and he’s feeling the effects on his waist!
Well, a cake doesn’t always have to be rich and calorie-laden. I looked for a simple cake to make and settled on Dorie Greenspan’s Marble Loaf Cake. Marble cake is one of Hubby’s favourite cake anyway. I brought it to our friend’s house where we had a simple dinner of pasta and salad and dessert was the marble cake with coffee. The cake was served plain – no glaze, no sauce, no ice-cream, no unnecessary addition of calories – just what Hubby wanted. There were also no candles and no song, just birthday wishes, as he likes his birthday quiet! Happy Birthday, babe. Love ya!
Basic Marbled Loaf Cake
(adapted from Dorie Greenspan’s Baking From My Home to Yours)
2 cups plus 2 tablespoons all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons/ 170g) unsalted butter, at room temperature
3/4 cup sugar
4 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
4 oz bittersweet chocolate, melted and cooled.
Center a rack in the oven and preheat oven the oven to 325 degrees F. Butter a loaf pan (I used a 9-x-5-x-2 3/4-inch loaf pan), dust the inside with flour and tap out the excess. Place the pan on two regular baking sheets stacked on top of the other.
Whisk together the flour, baking powder and salt. With a stand mixer, beat the butter on medium speed until smooth, about 3 minutes. Add the sugar and beat for another 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Don’t be concerned if the batter curdles. Beat in the vanilla. Reduce the mixer speed to low and alternately add the flour mixture in 3 additions and the milk in 2, mixing only until each addition is incorporated.
Pour half the batter into a medium bowl and stir the melted chocolate in, mixing gently until combined.
Drop spoonsful of plain and chocolate batter randomly into the pan, then plunge a table knife deep into the batter and zigzag the knife through the batter, making 6 to 8 zigs and zags.
Bake the cake for 1 hour and 20 to 30 minutes, or until a thin knife inserted deep into the center comes out clean. Transfer the cake to a cooling rack and let it rest for about 15 minutes before unmolding, then cool the cake to room temperature right side up on the rack.