Freshly Baked Goods Friday: Cinnamon Marble Cake Edition

This post is neither “fresh”, “baked”, nor [written on] “Friday”. Discuss amongst yourselves. Or, alternatively, you may explain, in 100 words or less, “Why Short Winter Fridays Are Not Conducive To Blogging”…

Shavua tov!

I find that when replacing the margarine in cookie and cake recipes, substituting 2/3 to ¾ the specified amount in oil usually works.

“Usually” being the operative word, of course, but IMHO, the following moist and easy marble cake recipe adheres to the general rule:

Cinnamon Marble Cake

Adapted from Shiputzim family friend Z.’s recipe

Ingredients

• ¾ cup oil (I use canola)
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla
• ¼ cup water
• 3 cups flour
• 3 tsp baking powder (i.e. one envelope for my Israeli readers)
• 1 container of Rich’s whip (Yes, I DO realize that there are those who’d say that this is just as bad as margarine… ;-))

Topping

• 1 TBSP cinnamon
• 3 TBSP sugar

Directions

Beat oil and sugar. Add eggs, one at a time. Add vanilla and water. Mix in flour and baking powder. Add whip.

Place half the batter in a greased or baking-paper-lined 9x13 pan.

Combine topping ingredients, and sprinkle half the topping over the batter in the pan. Use a knife to fold the topping into the batter.

Pour the remaining batter into the pan, and then cover with remaining topping. Use a knife to make a marble pattern on top.

Bake at 350 degrees for 50-60 minutes or until done.

!בתאבון