German Vanilla/Chocolate Loaf Cake - Plain, Simple & DELICIOUS

German Vanilla/Chocolate Loaf Cake - Plain, Simple & DELICIOUS

I grew up with a dual church experience - French Canadian Catholic school during the week & German Baptist church on the weekend.  I am thankful for my diverse family & varied childhood experiences.  Some of my most precious memories are the scrumptious German church potlucks - I can still smell and taste the ethnic delights.
There is one dessert treat that stands out in my memory as always being present at every potluck no matter what time of the year - that is the German Vanilla/Chocolate Loaf Cake (kind of like a pound cake) - I am sharing my recipe with you today.  This is NOT uber sweet like many of the modern desserts that I despise  - it is plain, simple & DELICIOUS!

 

This delight can be difficult when baking because you have to get the timing just right - if it is baked just a few minutes too long it will be on the dry side - if it is removed from the oven just a few minutes short you will have an unbaked glob of dough in the middle.  However, practice will make perfect & will be worth your effort!

Printable Recipe

3/4 cup butter (softened)

1/4c sour cream

1 cup Kartoffelmehl (Potato Flour)

1 1/4 cups sugar

1 teaspoon vanilla extract

1/2 teaspoon rum extract

1 tablespoon baking powder

3 egg whites & 1 whole egg

2 cups flour

3 tables extra flour for the cocoa layer

4 tablespoons milk

1/4 cup cocoa

With an electric mixer cream the sugar & butter together until fluffy.  Add the eggs (whites & whole), extracts, 2 tablespoons milk & the sour cream - mix until combined. (I did skip this step but you may sift the potato flour, 2 cups regular flour & the baking powder - the potato flour is more coarse & does not sift through very well).  Stir in the potato flour, 2 cups regular flour & the baking powder with a wooden spoon until combined.

Remove 1/3 of the dough & add 2 more tablespoons milk & the cocoa - mix until combined (see top 2 pictures above). 

Spray or butter a large Pyrex loaf pan & pour 1/3 of the vanilla dough in the bottom of the pan.  Now pour all of the cocoa dough onto the first vanilla layer.  And, finally add the remaining vanilla dough on top of the cocoa layer (see bottom 2 pictures above).  Take a fork and insert & twist to give the vanilla/cocoa layers a unique pattern.

Bake in a preheated 350 degree oven for 50-60 minutes (or until a toothpick inserted comes out clean).  Again this step can be difficult because you have to get the timing just right - if it is baked just a few minutes too long it will be on the dry side - if it is removed from the oven too soon you will have an unbaked glob of dough in the middle.  Just check it often near the end and it should come out perfect.




Remove from the oven & cool on a cooling rack for 10 minutes before inverting the pan to remove the loaf cake.



Slice, serve & ENJOY!
You may add a dollop of whipping cream for extra delightfulness!

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