Marbled Coffee Cake (Viennese), Gluten-Free

Marbled Coffee Cake

Special Equipment Needed

-a stand mixer is very helpful with this cake. As is a hand mixer--to beat the egg whites

-10 C bundt pan

Ingredients

1 1/2 C + 3 TBL Jeanne's Gluten-Free All-Purpose Flour Mix

1/2 tsp salt

2 oz semisweet chocolate (I use chocolate chips)

2 TBL rum

16 TBL (2 sticks) unsalted butter, softened

1/2 C confectioner's sugar

1-2 TBL lemon zest (I prefer to add 1 TBL)

1 TBL vanilla extract

5 large or extra large eggs, separated

1 C granulated sugar

extra butter and tapioca flour for pan

Preheat oven to 325 degrees F

-butter and flour pan, set aside

-in a small bowl, mix together flour and salt; set aside

-in a double boiler, melt chocolate. Add rum; set aside to cool slightly

-in the bowl of stand mixer with paddle attachment, beat butter

-add confectioner's sugar--continue to beat

-add lemon zest and vanilla--beat until mixture is pale and fluffy

-add egg yolks, one at a time, beating after each addition

-add flour/salt mixture to the butter mixture, mix until just combined (do not over mix)

-set this batter aside

-in another bowl, with a hand mixer, beat egg whites until frothy

-sprinkle with granulated sugar and continue to beat until stiff, glossy peaks are formed

-whisk 1/3ish of the egg white mixture into the cake batter to lighten it

-using a rubber spatula, fold in remaining egg whites to batter

-put chocolate/rum mixture into a medium bowl

-fold 1/3ish of the white cake batter into the chocolate/rum mixture to create your chocolate batter

-spoon 1/2 of the remaining white cake batter into your prepared bundt pan

-spoon entire bowl of chocolate batter on top of this

-spoon remaining white batter onto chocolate batter, smooth top to completely cover the chocolate middle layer

-stick a butter knife into the batter in the pan and swirl the batter around a bit to create the marbled effect. Smooth top

-thump pan on counter to release any trapped air bubbles

-bake at 325 degrees for about 1 hour or until tester comes out clean

-cool in pan for about 10 minutes, then unmold on to cooling rack and cool completely

Enjoy!