This Marble Swirl Bundt Cake is not only delicious but pretty, as it contains a light and dark swirl inside!
Spices are the prevalent flavor through the darker portions of the cake, with the pale portions plain and sweet in balance.
There are a lot of ingredients in this cake, though the assembly is straightforward. Save yourself some effort at baking time by combining the spice ingredients a day ahead!
Bready or Not Original: Marble Swirl Bundt Cake
This delicious bundt cake contains swirls of light and dark! The cake is soft and tender, perfect for a breakfast, brunch, or dessert.
Equipment
- large bundt cake pan
- nonstick spray with flour or regular nonstick spray
Ingredients
- 2 2/3 cup all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs room temperature
- 2 cups white sugar
- 1 1/3 cup almond milk or regular milk
- 1/2 cup unsalted butter melted
- 1/3 cup canola oil
- 1/4 cup maple syrup
- 2 teaspoons instant espresso powder or unsweetened cocoa powder (sifted)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoons ground cloves
- 1 teaspoon ground nutmeg
Instructions
- Move rack to lower 1/3 of oven; set to preheat at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray, preferably a baking spray with flour.
- In a medium bowl, combine flour, baking powder, and salt. Set aside. In a big mixing bowl, place eggs, sugar, milk, butter, and oil, beating until creamy yellow. Gradually mix in the dry ingredients, but reserve the empty bowl to one side. Scrape the bowl of batter as needed, mixing until it is smooth.
- Measure out 3 cups of the batter into the reserved bowl. Add the maple syrup, espresso powder or cocoa, cinnamon, allspice, cloves, and nutmeg, whisking until smooth.
- Pour half the plain batter into the greased pan. Top with half the spiced batter, spreading to the sides. Draw a butter knife through the layers, swirling up and down and around. Pour the remaining batters into the pan, repeating the swirl process with the butter knife.
- Bake bundt cake for 45 to 50 minutes. The top should feel dry and the middle should pass the toothpick test. Let cool in pan for 1 hour, then carefully invert onto a cooling rack; if any chunks stick to the pan, try to nestle them back into place on the cake.
- Finish cooling. Slice into wedges. Store under a cake dome or otherwise wrapped; individual slices can also be wrapped in plastic.
OM NOM NOM!
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