Not to barge in on Kevin Week's Cooking for Two pages, but here is the perfect, downsized recipe for a marbled Gugelhupf or Bundt pan cake.
Marmorkuchen is a popular cake for seconds. You know, you have one rich, cream-filled cake and then a dryer cake for seconds.
The Germans like to frost it with chocolate couverture ("Kuvertuere") or chocolate glaze ("Kakaohaltige Fettglasur", "Schokoladenguss") which is a bit like the candy coating chocolate you can buy in the US supermarkets. If you don't want to go through the trouble, a dusting of powdered sugar is also fine.
Leftovers are also a great treat for Sunday morning breakfast, when fresh rolls traditionally aren't available from German bakers so pumpernickel and day-old bread is served (bakers may not legally bake and sell bread on Sundays in Germany).
Photo © J.McGavin