Balanced Breakfast

Dairy Free, dessert

My father has always been very adamant about a few things: Wearing supportive shoes, flossing daily and eating a balanced breakfast. Silly shoes like jellies or moccasins were considered a waste of money when I was little and, although I did not mind eating breakfast, I would often lie about flossing (what a pain) to avoid a lecture about my oral health. Now that I am an adult, I do appreciate a pair of good shoes (but I also think that you have to leave room in your wardrobe for cute heeled boots and platform sandals), I ALWAYS floss, and I think that a balanced breakfast can be interpreted in a flexible fashion, as in: vanilla and chocolate cake in the same meal.

This old-fashioned marble bundt cake is a perfect way to get both your vanilla and chocolate in the morning, not to mention how cute it is. The recipe I found worked just fine with Earth Balance as a butter substitute and a couple tablespoons of soy milk standing in for the dairy milk. There isn’t much you can do about the seven (!!) eggs in this recipe, so if eggs are not your thing, you may just have to skip this one. Also, if you prefer a rum-free breakfast cake you just leave out the rum and substitute a couple teaspoons of vanilla extract in its place.

Rum-Scented Marble Bundt Cake, adapted from Modern Baker, by Nicholas Malgieri

Base Batter:

2 1/3 cups all-purpose flour (lightly spooned into measuring cup and leveled off)

1 cup- 1 2/3 cups sugar (I used one cup, and although the light part of the cake was not quite as tender as it would have been with all the sugar added, it was still plenty sweet)

2 tsp baking powder

1/4 tsp salt

12 oz (3 sticks) butter or Earth Balance sticks, well softened at room temp

7 large eggs

3 Tbs dark rum

Chocolate Batter:

2 Tbs dark rum

2 tbs milk or soy milk

1/2 tsp baking soda

6 oz bittersweet chocolate melted and cooled (I use the Sirius brand 56%, and melt it over a double boiler)

2 cups base batter

Make the Base:

Se the oven to 325 F with a rack in the lower third. Grease and lightly flour a tube or bundt pan.

In the bowl of an electric mixer, combine the flour, sugar, baking powder and salt. Stir well by hand to mix dries together. Add the softened butter/margarine and beat on low speed with the paddle attachment until a smooth, heavy paste is formed- 1-2 minutes.

Whisk the eggs and rum together. On medium speed, beat 1/3 of the egg mixture into the flour paste at a time, scraping down the sides of the bowl as needed (be careful not to overmix).

Remove the bowl from mixer and use a rubber spatula to give batter a final mix.

For the chocolate batter, combine the rum, milk and baking soda in a medium bowl, whisking well. Scrape in the melted chocolate and mix to fully incorporate. Add about 1 2/3 cups base batter to the chocolate mixture and fold in together thoroughly but gently.

Scrape half the remaining base batter into the prepared pan and smooth the top. Cover with all the chocolate batter, making it as even a layer as possible. Finally, top with the rest of the base batter.

Use a wide knife or thin metal spatula to marble the batter: Insert the knife into the batter at the central tube with the flat side of the knife facing you. Draw the blade through the batter to the bottom of the pan and up and out the side of the pan closest to you, repeating the motion every inch or so as though you were folding egg whites into the batter. Stop when you get back to your starting point. Don’t bother to smooth the top of the batter, it might disturb your marbling efforts.

Bake the cake until it is well-risen and firm, and a toothpick inserted into it, comes out dry, about 1 hour.

Cool the cake in the pan for 5 minutes and then invert onto a rack. Cool the cake completely on the rack.

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