Fancy a marble Bundt cake?

I’m a big fan of bundt cake variations. You can eat them in your hand, transport them easily, and you don’t get tired of them so quickly. I especially love making a marble bundt cake from the St. Johanner farmers’ recipe book. This bundt cake is also very well suited for freezing.

Have fun trying it out and good luck!

Ingredients: 250 g sugar, 5 large eggs, 1 packet vanilla sugar, 1/8 l oil, 1/8 l water (mineral or tap water), 300 g wheat flour, 1/2 to 1 packet baking powder, optional rum and 1 tablespoon cocoa.

Preparation: Beat the eggs with the sugar and vanilla sugar until very frothy. Then stir in the oil, water, and rum alternately with the flour sifted with baking powder into the egg mixture. Pour half of the batter into a greased bundt pan “dusted” with coconut flakes. Mix the second half well with the cocoa and pour it into the bundt pan as well.

Bake at 160°C for about 50–60 min. Enjoy your meal!

Warm greetings from Zittrauerhof in Gasteinertal, your farmer Katharina Schwaiger.