Marble Crumb Cake

Rich, mocha-flavored swirls dance through a tender, buttery cake, topped with a crunchy pecan crumb – this Marble Crumb Cake is a masterpiece of flavor and texture.

With a simple, one-bowl mixing method and a straightforward crumb topping, it’s surprisingly easy to create this show-stopping dessert at home.

Ingredients

• For the cake:
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup whole milk, at room temperature
• For the crumb topping:
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/4 cup chopped pecans (optional)
• For the marble:
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar

Instructions

Preheat your oven to 350°F (180°C). Grease a 9-inch (23cm) round springform pan and set it aside.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Add the softened butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. In a large bowl, whisk together the eggs, vanilla extract, and milk.

Add the dry ingredient mixture to the wet ingredients and whisk until smooth.

In a small bowl, whisk together the cocoa powder and sugar for the marble swirl. Set it aside for now.

Pour half of the cake batter into the prepared pan and smooth the top.

Dollop the cocoa mixture on top of the batter, using about half of it. Use a knife or spatula to create a swirly pattern.

Top with the remaining cake batter, smoothing the top again.

Dollop the remaining cocoa mixture on top, using the same swirly pattern. Now, let’s make the crumb topping.

In a small bowl, whisk together the flour, sugar, and chopped pecans (if using).

Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the cake batter in the pan.

Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Let the cake cool completely before serving.

Slice and serve!

Notes

Make sure to use room temperature ingredients, especially the eggs and butter, for a tender crumb.

Don’t overmix the batter, as it can lead to a dense cake.

When adding the marble swirl, don’t worry if it’s not perfect – the imperfections will add character to the cake.

If using pecans in the crumb topping, be gentle when mixing to avoid crushing the nuts.

For an even bake, rotate the cake halfway through the baking time.

To ensure the cake releases from the pan easily, make sure to grease it properly.

Let the cake cool completely to prevent it from breaking apart when slicing.

Nutrional Value

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 52g
• Dietary Fiber: 2g
• Sugars: 32g
• Protein: 6g