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Marbled Tea Cake

Lekshmi Remesh

"A simple vanilla cake with swirls of coffee topped off with cinnamon sugar. An excellent tea time treat."
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Ingredients

1 h 20 m servings 315 cals
Original recipe yields 8 servings

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
  2. Sift the flour, baking powder, and salt into a large bowl. Use and electric mixer to beat the butter and sugar in a separate large bowl until light and fluffy. One at a time, beat the eggs into the butter mixture. Beat in 1/2 of the flour mixture, the milk, and the remaining flour. Mix well after each addition. Stir in vanilla extract.
  3. Transfer about 1/3 of the batter to a small bowl. Dissolve the instant coffee granules in 2 tablespoons of boiling water. Stir the coffee liquid into the small bowl of batter.
  4. Spoon 1/2 of the vanilla batter into the prepared baking pan, top with the coffee batter. Spoon the remaining vanilla batter over the coffee layer. Use a butter knife to gently swirl the batters together.
  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool on wire rack for 30 minutes. Dust cooled cake with cinnamon sugar.

Nutrition Facts


Per Serving: 315 calories; 13.3 g fat; 44.1 g carbohydrates; 5 g protein; 78 mg cholesterol; 374 mg sodium. Full nutrition

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Reviews

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I made this during a family party and everyone loved it! But I changed instead of the coffee on the top, i add a cup of coffee to the rest of the batter.

Good recipe. I followed it exactly and thought it was really flavorful. I topped mine with a coffee glaze which really made it full of coffee flavor!

Good, light flavor. I followed the recipe as written and was happy with the results.

This went very well! I did not use instant coffee and I made this in a bundt pan. After 35 minutes, I used a mixture of coffee, cinnamon, nutmeg, ground cloves, melted butter, milk, and confecti...