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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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Servings: 1 cake
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. Position rack in lower third of oven; preheat to 350°.
  2. Coat a 10" (12 -cup) Bundt pan, preferably nonstick, with a baking cooking spray (Pam with flour Baking Spray works great).
  3. Whisk all-purpose flour, baking powder, and salt in a medium bowl to combine.
  4. Whisk eggs, sugar, milk, butter, and oil in a large bowl until creamy yellow, about 2 minutes.
  5. In 3 additions, whisk in the flour mixture, making sure the batter is just smooth after each addition.
  6. Pour a scant 3 cups of the batter back into the medium bowl.
  7. Add molasses, espresso powder, cinnamon, allspice, cloves, and nutmeg to the remaining batter in the large bowl. Whisk until smooth.
  8. Pour half of the plain batter into the prepared pan, then top with half of the spiced batter, spreading it to the sides.
  9. Draw a knife or a skewer through the batters to create swirls.
  10. 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.
  11. 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.