I have a confession to make. Lately, I`ve been neglecting my blog and I feel awful about it. This weekend I decided to make up for it so I had a baking session. I made this bundt cake and a beautiful focaccia which I`ll write about later on. We all have a recipe for a traditional marble cake either from our mother or grandmother but I wanted to make something a little bit different so I added a few drops of strawberry extract and baked it in a bundt pan. My little niece thought it was wonderful so we had to forbid her from eating the whole thing because we didn`t want her to get a stomach ache. :) At least, now I know that she`s a huge fan of good old-fashioned cakes.
4 cups sugar (I used smaller coffee cup - 1 cup is about 80 g)
4 cups flour
1 tbsp baking powder
1 tbsp vanilin sugar
1 dl oil
1 dl milk
few drops strawberry extract
2 tbsp cocoa powder
Preheat oven to 180 degrees C or 350 F. Butter and dust with flour a 10 inch bundt or tube pan. With a mixer beat eggs with sugar until pale and fluffy. Gradually add flour, baking powder, vanilin sugar, oil and milk and combine well. Pour 1/3 of the batter in another bowl and add cocoa. Mix well. In the yellow part add strawberry extract and mix. Pour the pink batter into the bundt pan. Now, you can start marbling your cake by pouring tha cocoa batter over the pink batter. With the end of a wooden spoon, draw swirls through the batter but don`t over do it. Bake for about 40 minutes or until a toothpick inserted in the middle comes out clean.
When the cake is baked, leave it to cool down in the pan, than remove the cake from the pan.
Keep it at room temperature. I like to serve it with tea or warm milk.
I just learnt that November 15th is National Bundt Day in the USA! What a coincidence to publish this bundt cake recipe on its own day. So, happy Bundt Day everyone!