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Marble Spice Bundt Cake
This works well as a dessert or a treat for brunch. For the espresso powder I used Starbucks Via Espresso powder in French Roast.
Plan Ahead Note
: the eggs and milk need to be at room temperature.
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Course
Dessert
Servings
1
cake
Ingredients
2 ⅔
cups
all-purpose flour
4
teaspoons
baking powder
½
teaspoon
salt
4
large
eggs
room temperature
2
cups
granulated sugar
1 ⅓
cups
low-fat milk
room temperature
½
cup
unsalted butter
melted
⅓
cup
canola oil
¼
cup
molasses
2
teaspoons
instant expresso powder
2
teaspoons
ground cinnamon
1
teaspoon
ground allspice
1
teaspoon
ground cloves
1
teaspoon
freshly grated nutmeg
Instructions
Position rack in lower third of oven; preheat to 350°.
Coat a 10" (12 -cup) Bundt pan, preferably nonstick, with a baking cooking spray (Pam with flour Baking Spray works great).
Whisk all-purpose flour, baking powder, and salt in a medium bowl to combine.
Whisk eggs, sugar, milk, butter, and oil in a large bowl until creamy yellow, about 2 minutes.
In 3 additions, whisk in the flour mixture, making sure the batter is just smooth after each addition.
Pour a scant 3 cups of the batter back into the medium bowl.
Add molasses, espresso powder, cinnamon, allspice, cloves, and nutmeg to the remaining batter in the large bowl. Whisk until smooth.
Pour half of the plain batter into the prepared pan, then top with half of the spiced batter, spreading it to the sides.
Draw a knife or a skewer through the batters to create swirls.
Repeat with the remaining batters. Bake the cake until the top feels dry and a toothpick inserted in the center comes out clean, 45 to 50 minutes.
Let cool in the pan on a wire rack for at least 1 hour. Invert the cake onto a cake platter. Serve slightly warm or at room temperature.
Notes
Recipe adapted from Eating Well.