Crumb-Topped Marble Cake in a Bundt Pan
This fluffy, moist marble crumb cake is the ultimate treat—swirls of chocolate and vanilla, a crunchy crumb topping, and a simple Bundt pan trick for the finish!
I am usually the first person to say that you don’t need specialty ingredients when you bake. While I understand that there are many different types of flours, with different amounts of protein (gluten) and hydration levels, I’ve always found that using all-purpose flour for basic cakes and cookies works just fine. Recently, however, I started playing around with a new cake flour on the market. Cake flour is a flour with very low gluten content that is milled very finely, which is supposed to result in a lighter, fluffier cakes (the more gluten a flour has, the tougher the baked good is, which is why high-gluten flour is good for crusty bread and pizza, but not great for soft cakes). The company sent me a bunch of bags of their flour, wanting me to try it out. I’m not going to lie — I was skeptical at first. I tried it for this marble crumb cake with the full intention of going back to them and saying “thanks but no thanks.” But I was pleasantly surprised to see that using cake flour really does make a difference in the cake! Now, don’t think that this means that you need cake flour in order to make a cake recipe. Of course, if you only have all-purpose flour, it will still come out delicious, but using cake flour really does take it up to the next level!
I tested many recipes using cake flour vs. regular flour. My apple crumb cake came out a lot fluffier and lighter using cake flour, so if you have it, make sure to try it!
If you know me, you know how much I love crumb cakes. I just love the texture combination of a soft, moist, fluffy cake and a crunchy crumb. I have several recipes for Bundt cakes with crumbs on top, and the hack to making them is by serving them upside down. It’s important to have a quality Bundt pan, so you don’t end up losing half the cake when you try to take it out, and also to let it cool completely before trying it. Though this may sound tricky, here’s a video showing exactly how I do it.
Try it, and you too can serve delicious crumb-topped Bundt cakes!
Marble Crumb Cake
Ingredients
Batter:
- 5 eggs
- 1 cup sugar
- 1 Tbsp vanilla extract
- 1 tsp instant coffee granules
- ¼ cup cocoa powder
- ¼ cup hot water
- 1 cup oil
- 1 cup orange juice
- 2½ cups cake flour*
- 2 tsp baking powder
Crumbs:
- 1½ cups cake flour*
- ½ cup sugar
- ½ cup oil
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F and grease a tube pan or Bundt pan well.
- Using an electric mixer, beat eggs and sugar for about 5 minutes, until very light and fluffy.
- Meanwhile, in a small bowl, combine vanilla extract, coffee granules, cocoa powder and hot water, mixing until it dissolves. Set aside.
- Slowly add oil and then orange juice to the egg mixture.
- Add flour and baking powder; mix until just blended.
- For the crumbs, place all ingredients in a bowl and mix by hand until it forms coarse crumbs.
- Pour the batter into prepared pan, reserving one cup.
- Mix remaining cup of batter with the chocolate mixture. Pour over vanilla batter and marbleize gently using a fork.
- Sprinkle crumbs on top.
- Bake for 50-60 minutes, or until toothpick inserted comes out clean.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/marbe-crumb-cake-in-a-bundt-pan/
