Walnut Marble Spice Cake
Molasses cookies meet Snickerdoodles in Bundt cake form!
Servings 10 slices
Ingredients
- 3 cups sifted cake flour (285 grams)
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ sticks salted butter, softened (170 grams)
- 1 ½ cups granulated sugar (300 grams)
- 3 large eggs
- 1 cup milk (230 grams)
- ½ teaspoon vanilla
- ¾ teaspoon each – cloves & nutmeg
- 1 ½ teaspoon cinnamon
- 3 tablespoons molasses (60 grams)
- 1 cup walnuts finely chopped
Instructions
- Preheat oven to 350F. Grease and flour a 10-inch Bundt pan. If using silicone, just slick it with a little oil.
- If using a scale, weigh out 285 grams of flour. If not, be sure to sift the flour and then carefully spoon it into the cups to aerate. Sift the flour twice then sift it with the baking powder and whisk in the salt.
- Beat the butter and sugar for about 5 minutes or until super creamy and smooth. Scrape side of bowl and add the eggs one by one, beating for at least 30 seconds after each egg.
- Mix together the milk and vanilla. Add the flour mixture and milk mixture to the batter alternately in 3 parts, starting and ending with flour. Beat on medium low speed until smooth.
- Pour half the batter into a second bowl (about 3 cups) and stir in spices, molasses and nuts.
- Layer the two batters in the Bundt pan, alternating between the two.
- Bake on center rack for about 55 minutes or until cake tests done. Let sit for 10 minutes, then turn from pan.