I absolutely love marble cake. Maybe it’s a remnant of my childhood, maybe I’m just intrigued by a cake that has two colours because I’m easily amused. Either way, on my noble quest for more pumpkin recipes I decided to tweak my Grandmother’s marble cake recipe to be a dash more autumnal.
I also decided to use pumpkin guts here – an often overlooked and thrown-away part of the pumpkin that is actually just as edible as the rest, and I don’t like to waste food.
I bake my marble cake in a traditional bundt cake tin but any other cake tin with a volume of about two litres. But off to the recipe!
- 4 eggs
- 120g soft butter
- a dash of salt
- 175g sugar
- 300g flour
- 3 tsp baking powder
- 100g pumpkin guts sans seeds or pureed pumpkin
- 2 tbsp cocoa
- 20g dark chocolate, grated
- 150g yoghurt
- 3 tbsp milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tsp or 1 sachet of vanilla sugar
- 1 dash black pepper, cloves and ginger each, all ground
Cream the soft butter with sugar, salt and vanilla sugar until it is evenly mixed, then beat the eggs in. Mix flour and baking powder and sieve it onto the batter, add yoghurt and mix until smooth. Take about three scoops of batter into a different bowl.
Mix the set-aside batter with cocoa, chocolate and milk and add it on top of the spiced part. Marble and mix the batters with a fork.
Bake at 175°C for an hour – you might want to do a knife test after 45 minutes depending on your tin.
Let cool and dust with powdered sugar if desired (if not you might as well eat it while it’s hot, it’s delicious with the rest of that yoghurt).
If you don’t happen to have pumpkin guts around (like me when I baked this cake a second time two days after the first) pureed pumpkin does the job just as well. Chop it up into cubes, add some water – half of it should be covered – and let it boil for a few minutes. I just let it simmer while I prepare the rest of the cake which works quite well, but you might still have an eye on it, just in case. When it’s cooked just mash it up or use a blender and you’re all set.
I made another of those recipe cards for this cake! I really like them, they are endearingly old-fashioned in a non-threatening way. Feel free to print or pin it (there might be more at some point)!