Marble Cake with Cherries and Chocolate
Marble Cake with Cherries and Chocolate - Better than just having cherries on top!
Healthy, because
Even smarter
Nutritional values
This fruity marble loaf cake has significantly less fat and calories than the classic version and doesn't contain any refined sugar.
If you use sour cherries from a jar, make sure to drain them in a sieve before adding them to the cake mixture, as excess liquid will make this cake too moist. Frozen cherries, drained, are a great alternative too.
(Percentage of daily recommendation)
| Calorie | 171 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1.3 mg | (1 %) | ||
| Potassium | 116 mg | (3 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 11 ozs Sour cherry
- 5 ozs butter
- 2 Tbsps breadcrumbs
- 5 ozs cane sugar
- 1 pinch salt
- 3 eggs
- 7 ozs Pastry flour
- 2 ozs Whole wheat flour
- 2 tsps Baking powder
- ½ tsp ground cinnamon
- 3 Tbsps Buttermilk
- 1 heaping Tbsp unsweetened cocoa powder
- powdered sugar (Optional, for serving)
Kitchen utensils
Preparation steps
Rinse cherries, drain and pit.
Grease the loaf pan with 1 teaspoon butter and sprinkle with breadcrumbs.
Beat the remaining butter, sugar and salt in a mixing bowl until light and fluffy with the hand mixer. Beat in eggs one by one. Whisk together both flours, baking powder and cinnamon and beat into matter in alternating batches with the buttermilk.
Divide batter in half and stir the cocoa powder into one half.
Put half of the dark batter and half of the light batter into the loaf pan and smooth the surface with a spatula.
Sprinkle with half of the sour cherries. Add remaining batter and then remaining sour cherries. Bake the cake on middle rack of preheated oven at 350°F for about 65 minutes.
Remove from the oven and let cool for 10 minutes in the pan, then turn out cake onto a wire rack to cool completely. Sprinkle with powdered sugar, if desired, and cut into pieces to serve.
