Unleash your artsy side when marbling the light and dark batters together. The latter is fragrant with loads of cinnamon, allspice, cloves and nutmeg and gets its color from molasses and espresso powder.

Andrea Nguyen Headshot
Andrea Nguyen
EatingWell Magazine, May 2021

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Credit: Ryan Liebe

Recipe Summary test

active:
20 mins
total:
2 hrs
Servings:
16

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position rack in lower third of oven; preheat to 350°F. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray. Dust with flour and shake out excess.

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  • Whisk all-purpose flour, whole-wheat 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 (or cocoa), 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. Carefully run a knife around the edges and center tube to loosen, then invert the cake onto a cake platter. Serve slightly warm or at room temperature.

To make ahead

Store, well wrapped, at room temperature for up to 2 days.

Equipment

10-inch (12-cup) Bundt pan, preferably nonstick

Nutrition Facts

305 calories; fat 12g; cholesterol 63mg; sodium 225mg; carbohydrates 46g; dietary fiber 2g; protein 5g; sugars 30g; niacin equivalents 1mg; saturated fat 4g; vitamin a iu 287IU; potassium 153mg.
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