King Arthur Marble Cake Recipe

Chocolate Almond Marble Cake Recipe King Arthur …

WEBPreheat the oven to 350°F. Grease a 9" x 5" loaf pan. To make the cake: In a large bowl beat together the butter and sugar until smooth and fluffy. …

1. Preheat the oven to 350°F. Grease a 9" x 5" loaf pan., To make the cake: In a large bowl beat together the butter and sugar until smooth and fluffy.
2. Add the eggs one at a time, beating well after each addition and scraping the sides and bottom of the bowl before adding the next.
3. Add the milk and extracts, mixing just until combined., In a separate bowl whisk together the flour, almond flour, baking powder, and salt.
4. Add to the butter/egg mixture in thirds, mixing at low speed just until incorporated after each addition before mixing in the next., Take 2 cups of the batter and place it in a medium bowl.

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Coconut Marble Cake Recipe King Arthur Baking

WEBPreheat the oven to 350°F. Beat the butter until soft and fluffy. Mix in the salt, sugar, flour, baking powder, and coconut powder to make a stiff …

1. Preheat the oven to 350°F., Beat the butter until soft and fluffy.
2. Mix in the salt, sugar, flour, baking powder, and coconut powder to make a stiff batter., Add the flavorings, milk, and 1 egg.
3. Beat well. Continue to add the eggs one at a time, beating well after each addition, to make a fluffy batter., In a separate bowl, combine the cocoa powder, hot water, espresso powder, and baking powder, stirring until smooth., Spoon 1/2 cup of the coconut batter into the cocoa paste you've just mixed up.
4. Stir thoroughly to make a chocolate batter., Thoroughly grease a 9- to 10-cup bundt-style pan., Spoon the coconut batter into the prepared cake pan.

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Marble Cake Recipe Sally's Baking Addiction

WEBFeb 17, 2016 · Remove 1 cup of yellow batter and pour into a medium bowl. Melt 4 ounces of chocolate in the microwave, stopping and stirring every …

1. Preheat oven to 350°F (177°C). Spray or lightly butter two 9-inch cake pans. Set aside.
2. Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.
3. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs then the egg yolks one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.
4. Remove 1 cup of yellow batter and pour into a medium bowl. Melt 4 ounces of chocolate in the microwave, stopping and stirring every 20 seconds until completely smooth. Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined.

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