By: Robin Kurss

My grandma Esther loved a good marble cake. She lived in Miami Beach and there were so many wonderful places to buy them…Pumpernick’s Bakery, Wolfies, The Rascal House; she never actually had to baked them to enjoy them. Here’s an easy recipe for a delicious one.

Makes 1 loaf

Ingredients:
• 2⅓ cups unbleached all-purpose flour
• 2 tsp baking powder
• 1¼ tsp kosher salt
• 1½ cups sugar
• 3 large eggs, plus one egg yolk
• ⅔ cup whole milk
• ¾ cup vegetable oil
• 2 tsp vanilla extract
• ½ tsp almond extract
• 3 Tbsp unsweetened cocoa powder
• 1 tsp instant coffee

Directions:

1. Preheat oven to 350 °F. Line a 9×5-inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
2. In a large bowl, combine the flour, baking powder, salt, and sugar.
3. In a medium-sized bowl, combine the eggs, milk, vanilla extract, almond extract and oil. Whisk to thoroughly combine until it becomes light in color, about 2 minutes.
4. Make a well in the center of the dry ingredients and pour the egg and milk mixture into the well. Whisk until thoroughly combined, for about 1-2 minutes.
5. Pour half of the batter into the prepared loaf pan. Add the unsweetened cocoa powder and instant coffee to the remaining batter.
6. Whisk to fully incorporate the cocoa powder, removing any lumps.
7. Gently pour the chocolate batter over the vanilla batter and use a skewer or knife to create a marble pattern. Don’t overdo it. You still want to see distinct colors.
8. Bake for 50-55 minutes, until a toothpick comes out with moist crumbs.
9. Allow the cake to cool completely in the pan before removing.