Swirl Spice Cake Recipes

Steps:

• In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
• Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
• Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 5 eggs, one at a time, beating well after each addition. Stir in extracts. Combine flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream, beating well after each addition., Transfer 2 cups of batter to another large bowl; beat in pudding mix, butterscotch topping and remaining egg until well blended. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Top with half of the butterscotch batter; cut through with a knife to swirl. Repeat layers and swirl., Bake 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat; add confectioners' sugar and vanilla. Beat until smooth and creamy. Drizzle over cake; sprinkle with pecans.

Steps:

• 1. For Cake: Sift together all the dry ingredients several times - cake and muffin mix, instant coffee, cinnamon, and salt. Set aside.
• 2. In stand mixer, using paddle, starting on slow speed blend dry ingredients with eggs (one at a time).
• 3. Add yogurt, milk, oil. Blend on medium speed for 2-3 minutes.
• 4. Add apples and nuts. Blend a few more minutes until all ingredients are incorporated scraping the sides often.
• 5. CINNAMON SWIRL (best to do this after batter has been mixed as it only takes a minute). Melt butter. Add sugars and cinnamon. If mixture is too thick add a few teaspoons of milk until the consistency of gravy.
• 6. Pour your batters in prepared pans. For this one I used 6 mini loaf pans, filling to about 3/4 full. Test Kitchen Note: We used a 9x13 pan.
• 7. Dollop cinnamon swirl onto the batter 2 tablespoons at a time.
• 8. With a knife, gently swirl the cinnamon through being careful not to touch the bottom. NOTE: I learned the hard way, it sticks to the bottom and cake is difficult to get out.
• 9. BAKE @ 350 for how however many minutes, depending on size pan. For the mini loaf pans, it took 30-33 minutes. It also depends on your oven. Test Kitchen Note: It took 40 minutes for our 9x13 pan.
• 10. If you want an icing, with a mix whisk 3 tbsp of powdered sugar, 1/2 tsp vanilla and 1-2 tbsp of almond milk.
• 11. Drizzle or spread over cooled cakes.