This delicious bundt cake contains swirls of light and dark! The cake is soft and tender, perfect for a breakfast, brunch, or dessert.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake, maple
Author: Beth Cato
Equipment
large bundt cake pan
nonstick spray with flour or regular nonstick spray
Ingredients
2 2/3cupall-purpose flour
4teaspoonsbaking powder
1/2teaspoonsalt
4large eggs room temperature
2cupswhite sugar
1 1/3cupalmond milkor regular milk
1/2cupunsalted butter melted
1/3cupcanola oil
1/4cupmaple syrup
2teaspoonsinstant espresso powder or unsweetened cocoa powder (sifted)
2teaspoonsground cinnamon
1teaspoonground allspice
1teaspoonsground cloves
1teaspoonground 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.