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Photo: Ryan Liebe
Active Time:20 minsTotal Time:2 hrsServings:16Jump to Nutrition Facts
Active Time:20 minsTotal Time:2 hrsServings:16
Active Time:20 mins
Active Time:
20 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ⅓cupsall-purpose flour, plus more for dusting1 ⅓cupswhite whole-wheat flour4teaspoonsbaking powder½teaspoonsalt4large eggs, at room temperature2cupsgranulated sugar1 ⅓cupslow-fat milk, at room temperature½cup(1 stick) unsalted butter, melted⅓cupcanola oil¼cupmolasses2teaspoonsinstant espresso powder or unsweetened cocoa powder2teaspoonsground cinnamon1teaspoonground allspice1teaspoonground cloves1teaspoonfreshly grated nutmeg
Cook Mode(Keep screen awake)
Ingredients
1 ⅓cupsall-purpose flour, plus more for dusting
1 ⅓cupswhite whole-wheat flour
4teaspoonsbaking powder
½teaspoonsalt
4large eggs, at room temperature
2cupsgranulated sugar
1 ⅓cupslow-fat milk, at room temperature
½cup(1 stick) unsalted butter, melted
⅓cupcanola oil
¼cupmolasses
2teaspoonsinstant espresso powder or unsweetened cocoa powder
2teaspoonsground cinnamon
1teaspoonground allspice
1teaspoonground cloves
1teaspoonfreshly grated nutmeg
DirectionsPosition 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.To make aheadStore, well wrapped, at room temperature for up to 2 days.Equipment10-inch (12-cup) Bundt pan, preferably nonstickOriginally appeared: EatingWell Magazine, May 2021
Directions
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.To make aheadStore, well wrapped, at room temperature for up to 2 days.Equipment10-inch (12-cup) Bundt pan, preferably nonstick
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.
To make ahead
Store, well wrapped, at room temperature for up to 2 days.
Equipment
10-inch (12-cup) Bundt pan, preferably nonstick
Originally appeared: EatingWell Magazine, May 2021
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Nutrition Facts(per serving)305Calories12gFat46gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
