This delicious cake was fun to make and a great excuse to use the beautiful pan my husband gave me for Christmas last December. Plan ahead note: the butter, eggs and sour cream need to be set out on the counter in advance and come to room temperature.

I started off by mixing together the ingredients that make up the lovely swirl: sugar, mini chocolate chips (I chopped up regular-sized chips I had on hand), chopped nuts (I chose pecan – my favorite!), cocoa powder, cinnamon and allspice.

Then the dry ingredients are whisked together: all-purpose flour, whole wheat flour, allspice (I was 1/4 teaspoon short so I substituted 1/4 teaspoon cloves), baking powder and baking soda.

Butter, sugar, brown sugar and salt get mixed until well blended. Eggs are added one at a time. Then vanilla joins the mix, followed by sour cream. The dry mixture is added in two additions.

I smoothed in enough batter to just cover the bottom of my Bundt pan, which I had sprayed with baker’s spray. The recipe instructs to add just over half the swirl mixture, smooth half the remaining batter over it, followed by the remaining swirl mixture. When it was time to spoon on the final amount of swirl mixture, I judged there was too much, and left out about a half a cup (I’m sure I’ll find a use for it!) Finally, the remaining batter gets smoothed on top.

I ended up baking the cake for the full amount of time: 72 minutes. After resting in the pan for 10 minutes, the cake popped out cleanly, nothing left behind, thanks to my quality pan! A drizzling of icing after coming to room temperature and it is ready for eating.

The whole family, my husband, my mom, my son (who was visiting) and I loved this cake. The flavors, which my son said reminded him of pumpkin bread, improved over the next couple of days. I will definitely bake this again!