Bready or Not Original: Marble Swirl Bundt Cake

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!

PrintBready or Not Original: Marble Swirl Bundt CakeThis 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, SnackKeyword bundt cake, cake, mapleAuthor Beth CatoEquipmentlarge bundt cake pannonstick spray with flour or regular nonstick sprayIngredients2 2/3 cup all-purpose flour4 teaspoons baking powder1/2 teaspoon salt4 large eggs room temperature2 cups white sugar1 1/3 cup almond milk or regular milk1/2 cup unsalted butter melted1/3 cup canola oil1/4 cup maple syrup2 teaspoons instant espresso powder or unsweetened cocoa powder (sifted)2 teaspoons ground cinnamon1 teaspoon ground allspice1 teaspoons ground cloves1 teaspoon ground nutmegInstructionsMove 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!