In this Bundt cake, a sugary spiced batter is swirled with plain batter for a beautiful pattern.
This incorporates air into the cake and helps it to rise.
Ingredients
Baking spray
1(8-oz.)pkg.
Credit:Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Julia Bayless
Coat a 10- to 12-cup Bundt pan with baking spray; set aside.
With mixer on low speed, add eggs, 1 at a time, beating well after each addition.
Beat in 1 teaspoon of the vanilla until combined.
Stir together flour and baking powder in a medium bowl.
Repeat process two more times, alternating with plain and spiced batters.
Using a knife, pull the blade back and forth through the layered batters to create a swirled effect.
Smooth the top with a spatula or the back of a spoon.
Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour.
Let cool in pan on a wire rack 10 minutes.
Invert onto wire rack; remove pan, and let cool completely, about 2 hours.
Drizzle over cooled cake.
Sprinkle pumpkin pie spice over the glaze to garnish, if desired.
