Kemaren pulang kerja udah teler berat gara masuk angin :( ... alhasil cuma rebah2an ajah sambil mbaca2 majalah. Gak kpikir blas mo mbikin apa. Nahh, pas nemu resep marble cake-nya jeng martha ini, rasanya langsung ajah pengen nyoba, tapinaaa kepala nie beratt banget. Ya weslah ditinggal tidur ajah. Bangun pagi tadi jam 4-an ... langsung kebut bikin nie cake, di luar lagi hujan dari semalem, mikirnya sih .. pasti enak sarapan cake ini ama minum teh anget ... bisa sekalian untuk sangu nadine juga.Mbikinnya sih gak makan waktu lama ... manggangnya yang hampir sejam-an ... jadi sambil nunggu mateng bisa disambi nonton friends :). Pas setengah mateng ajah harumnyaaaa udah kemana ... hehehehe. Dan ternyata, emang bener .. setelah mateng ... enyakkkkk banget ... masih anget-fresh from the oven langsung diembat 3 potong untuk sangu misua ke kantor pagi ini :).
Marble Cake
Makes one 9-by-5-inch loaf
1 stick (1/2 cup) unsalted butter, room temperature, plus more for pan
1 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs, room temperature (aku pake 4 telur ukuran sedang)
1 teaspoon pure vanilla extract
2/3 cup buttermilk, room temperature (aku pake susu uht + 1 sdm perasan lemon, diamkan bentar)
1/4 cup plus 1 tablespoon Dutch-process cocoa powder
1. Preheat oven to 350F. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside. 2. 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 two batches, alternating with the buttermilk and beginning and ending with the flour. Set aside one-third of the batter.
3. 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.
4. Spoon batters into the prepared pan in two 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.
5. 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. Cake can be kept in an airtight container at room temperature up to 3 days.
