- 40 grams Butter
- 200 milliliters Buttermilk
- 100 grams Applesauce
- 100 grams Sugar
- 1 medium Egg
- 1 packet Vanilla sugar
- 5 drops Rum extract
- 220 grams Pastry flour
- 1 teaspoon Baking powder
- Baking soda
- 2 tablespoons Cocoa
- Powdered sugar (for dusting)
- Butter (and bread crumbs for the pan)
Preheat the oven to 180°C (approximately 350°F). Grease a bundt cake pan with butter and sprinkle with breadcrumbs.
Melt the butter and let cool briefly. Mix the buttermilk, applesauce, sugar, egg, vanilla sugar and rum extract until creamy. Gradually stir in the butter.
Mix the flour, baking powder and baking soda. Fold the flour mixture into the butter mixture.
Pour about half of the batter into the pan. Stir the cocoa powder into the remaining batter. Pour the darker batter onto the lighter batter and gently stir with a fork, creating a marbled pattern.
Bake for about 50 minutes. Remove from the oven and let cool on a wire rack. Serve dusted with powdered sugar.