Yeliy

Prep Time

25 minutes

50–60 minutes

12 servings

Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or tube pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream and milk. Mix until smooth.
In a separate small bowl, stir together the cocoa powder, sugar, milk or coffee, cinnamon, and vanilla extract to create the chocolate mixture.
Transfer about one-third of the vanilla batter into the chocolate mixture and stir until combined.
Pour half of the vanilla batter into the prepared pan. Spoon half of the chocolate batter over it. Repeat with the remaining vanilla and chocolate batters.
Use a butter knife to gently swirl the batters together for a marbled effect. Do not overmix.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes before turning it onto a wire rack to cool completely.

20 minutes

55–65 minutes

12 servings

Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, beat the oil and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and juice.
Gradually add the dry ingredients into the wet ingredients and mix until combined.
Fold the diced apples into the batter.
In a small bowl, mix the brown sugar and cinnamon for the swirl.
Pour half of the batter into the prepared Bundt pan. Sprinkle half of the cinnamon swirl mixture over the batter. Add the remaining batter and top with the remaining cinnamon sugar mixture. Use a knife to gently swirl the layers.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15–20 minutes before carefully turning it onto a wire rack.
If desired, whisk together the glaze ingredients and drizzle over the cooled cake before serving.

15 minutes

40–45 minutes

10 servings

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf pan and lightly flour it.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and cinnamon.
In a large mixing bowl, whisk the honey, brown sugar, eggs, yogurt, melted butter, vanilla extract, and almond extract until smooth.
Gradually add the dry ingredients into the wet mixture, alternating with the milk. Stir until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
In a small bowl, mix the sliced almonds, honey, and melted butter. Sprinkle evenly over the cake batter.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 15 minutes before slicing. Serve warm or at room temperature with tea or coffee.