Vanilla Bundt Cake with Cocoa Cinnamon Swirl

A cake that's a beautiful as it is delicious! Let's face it, Bundt cakes are pretty to look at; the shape of the pan creates a winning cake every time. But I wanted more, so I took the classic cake and bumped it up a notch (or two!). I spooned half of the vanilla-infused batter into the pan and then topped it with a mixture of sugar, cinnamon and cocoa before spooning over the remaining batter. As the cake bakes and rises, a flavorful swirl emerges in the middle. Each slice is a work of art. And wait until you taste the combination of vanilla, cocoa and cinnamon.

Lightened up with applesauce: To create a lighter cake and cut back on fat, I replaced 1/2 cup of butter with applesauce. And there's another payoff - there's a hint of apple, which partners beautifully with the vanilla and cinnamon.

Why start at 400 degrees and then reduce the temp to 350? Starting at a higher temperature ensures a darker, caramelized exterior with a slight "crunch", similar to coffee cake. Reducing the temp to 350 after 8 minutes ensures a light and fluffy interior. Now you get the best of both worlds.

Vanilla Bundt Cake with Cocoa Cinnamon Swirl

Cooking spray
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups granulated sugar, divided
2 large eggs
1/2 cup applesauce
1 tablespoon vanilla extract
3/4 cup milk
1 tablespoon ground cinnamon
1 tablespoon unsweetened cocoa
1 tablespoon powdered sugar

Preheat the oven to 400 degrees. Coat a Bundt pan with cooking spray.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside.
In a mixing bowl, combine the butter and 1 1/4 cups of the sugar. Beat until blended and pale. Beat in the eggs, one at a time. Beat in the applesauce and vanilla. Beat in the flour mixture and milk, alternating each and beginning and ending with the flour mixture. Beat until smooth and creamy.
Spoon half of the batter into the prepared pan.
In a small bowl, combine the remaining 1/4 cup of sugar, cinnamon and cocoa. Mix well. Pour the mixture all over the batter in the pan, making an even layer. Top with remaining batter and smooth the surface.
Bake at 400 degrees for 8 minutes. Reduce the oven temperature to 350 degrees and bake for 25 to 30 more minutes, until a wooden pick comes out clean or with little bits of cake clinging to it.
Cool on a rack before inverting. Sift powdered sugar over top just before serving.

Serves 10-12