Marble Spice Bundt Cake

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.

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.