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Marble Spice Bundt Cake - Cooking with Tami
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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.
Print Recipe Pin Recipe
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.